Cheesy vegie-ball subs

serves 4| prep 15 mins (+ 15 mins stand­ing time) | cook­ing 25 mins

taste.com.au - - WEEKEND -

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)

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