Cheesy vegie-ball subs
serves 4| prep 15 mins (+ 15 mins standing time) | cooking 25 mins
1 medium eggplant, trimmed
2 x 400g cans chickpeas, rinsed, drained well
1 red onion, finely chopped
2 garlic cloves, finely chopped
1⁄4 cup chopped fresh continental parsley
20g ( 1⁄4 cup) fresh breadcrumbs (made from day-old bread)
40g ( 1⁄4 cup) plain flour
1 egg, lightly whisked
1 tbs olive oil
1⁄2 tsp dried chilli flakes
600ml tomato passata 4 long crusty bread rolls
100g (1 cup) coarsely grated mozzarella
Fresh basil leaves, to serve
1 Use a box grater to coarsely grate the eggplant. Place in a colander and set aside, squeezing often, for 15 minutes.
2 Process the chickpeas, half the onion and half the garlic in a food processor until a coarse paste forms. Transfer to a large bowl. Stir in grated eggplant, parsley, breadcrumbs, flour and egg. Season.
3 Preheat the oven to 220°C/200°C fan forced and line a baking tray with baking paper. Roll tablespoonfuls of eggplant mixture into balls. Place on prepared tray. Bake, turning halfway, for 20 minutes or until the vegie-balls are golden and firm to the touch.
4 Meanwhile, heat the oil in a frying pan over high heat. Add the remaining onion and garlic and cook, stirring, for 2-3 minutes or until softened. Stir in the chilli flakes, then passata. Season. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until the sauce thickens slightly. Add the vegie-balls and set aside.
5 Preheat the grill on high. Cut the rolls down the middle, taking care not to cut through. Place, cut side down, on a lined baking tray. Grill for 1-2 minutes or until lightly toasted. Turn rolls over and fill with the vegie-ball mixture. Sprinkle with the mozzarella. Grill for 1-2 minutes or until mozzarella starts to melt. Sprinkle with basil.
PER SERVE 27g protein 19g fat (5g saturated fat) 73g carb 16g dietary fibre 608 Cals (2540kj)