- 1 medium eggplant, trimmed
- 2 x 400g cans chickpeas, rinsed and drained well
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup chopped fresh continental parsely
- 20g (1/4 cup) breadcrumbs
- 40g (1/4) plain flour
- 1 egg, lightly whisked
- 1 tbsp olive oil
- 1/2 tsp dried chilli flakes
- 600ml tomato passata
- 4 long, crusty bread rolls
- 100g (1 cup) mozzarella, coarsely grated
- Fresh basil leaves, to serve
If you think you have to go to Subway to get yourself a really good veggie sub then guess again. You can now make one at home!
The perfect mixture of cheesy, vegetable-y goodness, these subs are guaranteed to have the whole family begging for more, besides it's a good way to get your kids to eat their veggies (high fives each other).
A simple, easy dinner staple, make this meal tonight! Just be prepared for the complaints of "why didn't you make more?"
1. Use a box grater to coarsely grate the eggplant. Place it in a colander and set aside, squeezing often, for 15 minutes.
2. Process the chickpeas, half of the onion and half of the garlic in a food processor until the consistency is that of a coarse paste. Transfer the mixture to a large bowl and stir in the grated eggplant, parsley, breadcrumbs, flour and egg.
3. Preheat the oven to 220°C and line a baking tray with baking paper. Roll tbsp's of the eggplant mixture into balls and place them on the prepared tray.
4. Bake these in the oven, turning halfway, for 20 minutes or until the veggie-balls are golden and firm to the touch.
5. Meanwhile, heat the oil in a frying pan over high heat and add the remaining onion and garlic, cooking and stirring, for 2-3 minutes or until softened. Stir in the chili flakes (this is optional if you're not about that spice life), then the passata.
6. Bring it to the boil, then reduce the heat to low and simmer for 10 minutes or until the sauce thickens slightly. Add your little masterpieces (a.k.a. the veggie-balls) to the sauce and set aside.
7. Preheat your grill on high and cut the bread rolls down the middle, taking care not to cut all the way through. Grill them for 1-2 minutes or until lightly toasted.
8. Turn the rolls over and fill with the veggie-ball mixture. Sprinkle (or heap) the mozzarella on top and grill them for another 1-2 minutes or until the cheese starts to melt. Sprinkle with basil to serve.
9. Call your family to the table immediately.