Eggplant parmigiana 'meatball' subs
These eggplant parmigiana 'meatball' subs are a delicious vegetarian alternative to traditional meatballs. Healthy, wholesome and full of flavour!
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Ingredients
- Eggplant parmigiana "meatball" subs
- 1 medium eggplant (300g), peeled, chopped coarsely
- 2 tablespoons olive oil
- 400 grams canned chickpeas (garbanzo beans), drained, rinsed
- 1 small red onion (100g), chopped finely
- 2 cloves garlic, crushed
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 cup (80g) finely grated parmesan
- 1 1/2 cup (150g) packaged breadcrumbs
- vegetable oil, for deep-frying
- 6 long soft bread rolls (300g)
- 1 cup (260g) tomato pasta sauce
- 3/4 cup (60g) finely grated parmesan, extra
- 40 grams baby rocket leaves
- 2 tablespoons balsamic vinegar
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