Eggplant Ball Sub w/ Kale Salad + Tahini, Harissa Sauce

by Trudy ~ Veggie num num on June 23, 2014

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Eggplant Ball Sub w/ Kale Salad + Tahini, Harissa Sauce | Veggie num num

Roasted eggplant is one of my absolute favourite ingredients to use in vegetarian cooking; it’s all about that smoky flavour and beautiful creamy texture. Way back in the early days of Veggie num num, I shared this recipe for eggplant balls – they’re good and these are pretty rockin’ too.

The following recipe makes a perfect vegan meatball substitute and would be great in pasta dishes with a tomato sauce or try them served with the tahini and harissa for dipping, as an appetizer.

Whether you turn this vegetarian recipe into a sub or simply serve the eggplant balls accompanied by the salad is up to you. I’m thinking they’d make a pretty great burger too, simply shape into patties and serve with the salad and sauce on toasted Turkish buns.

The kale salad is full of lovely flavours and good for you ingredients – if you can’t find lentil sprouts (it’s easy to make your own) try any legume sprouts you prefer or replace with sunflower seeds or chopped raw almonds.

KALE SALAD w/ GREEN APPLE + SPROUTED LENTILS | Veggie num num
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