Eggplant parmigiana 'meatball' subs
These eggplant parmigiana 'meatball' subs are a delicious vegetarian alternative to traditional meatballs. Healthy, wholesome and full of flavour - even meat-lovers will be in food heaven!
- 15 mins preparation
- 45 mins cooking
- Serves 6
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Ingredients
Eggplant parmigiana "meatball" subs
- 1 medium eggplant (300g), peeled, chopped coarsely
- 2 tablespoon olive oil
- 400 gram canned chickpeas (garbanzo beans), drained, rinsed
- 1 small red onion (100g), chopped finely
- 2 clove garlic, crushed
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 cup (80g) finely grated parmesan
- 1 1/2 cup (150g) packaged breadcrumbs
- vegetable oil, for deep-frying
- 6 long soft bread rolls (300g)
- 1 cup (260g) tomato pasta sauce
- 3/4 cup (60g) finely grated parmesan, extra
- 40 gram baby rocket leaves
- 2 tablespoon balsamic vinegar
Method
Eggplant parmigiana "meatball" subs
- 1Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- 2Place eggplant on tray; drizzle with olive oil. Roast for 25 minutes or until golden and tender.
- 3Process eggplant, chickpeas, onion, garlic, rosemary and parmesan until combined; season. Add 1 cup breadcrumbs; pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
- 4Heat vegetable oil in a wok or large saucepan; deep-fry eggplant balls, in batches, for 2 minutes or until golden and heated through. Drain on paper towel.
- 5Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with sauce; top with 4 eggplant balls and sprinkle with extra parmesan. Grill for 2 minutes or until cheese melts.
- 6Combine rocket and vinegar in a small bowl; divide salad between subs.
