This sandwich combines savory eggplant balls with a refreshing kale salad, all drizzled with a creamy tahini and spicy harissa sauce. It's a flavorful and satisfying meal that's perfect for lunch or dinner.
Ingredients: 1 large eggplant, diced. 1 cup breadcrumbs. 2 cloves garlic, minced. 1/4 cup chopped parsley. Salt and pepper to taste. 4 submarine rolls. 2 cups kale, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup tahini. 2 tablespoons harissa sauce. 1 tablespoon lemon juice. 2 tablespoons olive oil.
Instructions: Preheat oven to 375F 190C. In a food processor, combine diced eggplant, breadcrumbs, garlic, parsley, salt, and pepper. Pulse until mixture comes together. Form mixture into small balls and place on a baking sheet lined with parchment paper. Bake eggplant balls for 20-25 minutes, or until golden brown and cooked through. In a large bowl, combine kale, cherry tomatoes, and red onion. Toss with olive oil and lemon juice. Split submarine rolls and spread tahini on one side and harissa sauce on the other. Place cooked eggplant balls on the tahini side of the rolls. Top with kale salad and close the sandwiches. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Rebecca Creek Farms
