Eggplant Parmigiana Meatball Subs

15 minutes + 45 minutes Serves 6
Eggplant/ Parmigiana/ Vegetarian/ Low Sugar
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Ingredients

  • 1 medium eggplant, peeled, chopped coarsely
  • 2 Tbsp olive oil
  • 420g 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
  • 40g baby rocket leaves
  • 2 Tbsp balsamic vinegar
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

  • 2. Place eggplant on the oven tray and drizzle with olive oil. Roast for 25 minutes, or until golden and tender.

  • 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.

  • 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.

  • 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.

  • 6. In a small bowl, combine rocket and vinegar. Top each roll with the rocket to serve.

  • Tip:

  • Alternatively you could bake the "meatballs" rather than frying for a healthier option.

  • PER SERVE

  • • Energy 2370Kj • Protein 21g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 60g • Sugars 10g • Sodium 1176mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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