Fully loaded Israeli baguettes—the perfect filling lunch or supper.

 

Yield: 4 sandwiches

 

Ingredients:

Sandwiches:

12 fried falafel balls

4 large baguettes

Chummus for smearing

2 cups Israeli salad

½ cup fresh parsley, chopped

Techinah, for drizzling

 

Grilled eggplant:

1 eggplant, cubed

2 tablespoons oil

salt and pepper, to taste

1 teaspoon paprika

 

Directions:

Preheat oven to 400°F.

Toss eggplant with oil and spices and bake for 20 minutes or until golden.

Crumble falafel balls and set aside.

Slice baguettes open and smear with chummus.

To assemble sandwich, layer Israeli salad, crumbled falafel, eggplant, and parsley.

Drizzle with techinah.

Seal sandwich and serve.