Eggplant Parmigiana Meatball Subs

Ingredients
- 1 medium eggplant, peeled, chopped coarsely
- 2 Tbsp olive oil
- 420 g can chickpeas, drained, rinsed
- 1 small red onion, chopped finely
- 2 cloves garlic, crushed
- 1 Tbsp finely chopped fresh rosemary leaves
- 1 cup finely grated Parmesan cheese, plus ¾ cup finely grated Parmesan cheese, plus extra to serve
- salt and pepper, to season
- 1 1/2 cups breadcrumbs
- 1 cup vegetable oil
- 6 long soft bread rolls
- 1 cup tomato pasta sauce
- 40 g baby rocket leaves
- 2 Tbsp balsamic vinegar
Method
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1. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
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2. Place eggplant on the oven tray and drizzle with olive oil. Roast for 25 minutes, or until golden and tender.
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3. In a processor, add eggplant, chickpeas, onion, garlic, rosemary and parmesan and process until combined. Season with salt and pepper. Add 1 cup of the breadcrumbs, and pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
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4. Heat vegetable oil in a wok or large saucepan. Add eggplant balls and fry, in batches, for 2 minutes, or until golden and heated through. Drain on paper towel.
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5. Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with pasta sauce, top with 4 eggplant balls and sprinkle with extra parmesan. Grill for 2 minutes or until cheese melts.
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6. In a small bowl, combine rocket and vinegar. Top each roll with the rocket to serve.
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Tip: Alternatively you could bake the "meatballs" rather than frying for a healthier option.
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PER SERVE
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Energy 2370Kj • Protein 21g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 60g • Sugars 10g • Sodium 1176mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation