Growing up I was a super picky eater who wouldn't have touched this plate with a ten foot pole. Thankfully, when I moved to Israel my pickiness simultaneously disappeared and I tried all sorts of new foods I'd never had before. I used to get stuck in a rut of eating the same thing every day (some kind of chicken/veggie/quinoa combo). Now this is one of my favorite meals to change it up. Since I usually bake the falafel balls in bulk and keep some in the freezer, this meal requires little prep. Just cut the eggplant, roast it. In the meantime, cook the hardboiled eggs and cut up the salad. Okay, maybe it's not such little prep. But it could be worse!
1 Tbsp olive oil
a pinch of salt, pepper, garlic powder, and paprika
1-2 hard boiled eggs
1 can Israeli pickles
1 cucumber, diced
1 tomato, diced
1 red onion, diced
1/2 a lemon
1/4 cup techina
1/4 tsp dried parsley (or 1 batch of fresh parsley if you have)
1 batch falafel- recipe here
Preheat oven to 200°C or 400°F.
Cut eggplant in half, lengthwise.
Using a sharp knife, cut criss-cross lines into the eggplant, but make sure not to cut deep enough that you cut through the skin. This helps the inside cook more evenly and allows the spices to flavor the inside too.
Drizzle the inside with olive oil and salt, pepper, garlic powder, and paprika.
Bake skin side up for 45 minutes. It's done when you see that the inside looks soft and mushy.
Meanwhile, boil your eggs. I've found that adding eggs to boiling water and setting a timer for exactly 11 minutes is the sweet spot for my eggs. I've found the sooner I peel the eggs, the easier they are to peel and I lose less of the whites this way.
For the Israeli Salad, combine cucumber, tomato, and red onion in a bowl. Drizzle with olive oil, lemon juice, salt and pepper.
Top with falafel balls, Israeli pickles, Israeli salad, hard boiled eggs, and techina.