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Recipe: Eggplant "Meatball" Subs

Sunday, 24 November 2013



I love subs and eggplant "meatball" subs are a really tasty twist on the traditional recipe. And although not the most pretty dish, I have made this recipe a few times and thought I would share the tastiness.

I got the eggplant ball recipe from the now inactive blog Veggie Num Num. This blog has really delicious and inventive ways to cook with boring old vegetables. I have added a few flares of my own also to add a little something to the dish. I decided to pair the eggplant "meatballs" with the tomato sauce and make it into a sub but you could use this recipe for making with pasta or in some pitta with hummus. Its very adaptable.

First off the ingredients

For the meatballs  you will need (this recipe makes around 12):
3 large eggplants
1 and 1/2 cups of bread crumbs
3 cloves of garlic
1 onion
1/2 a teaspoon of dried thyme
A hand full of parsley
A hand full of basil
2 tablespoons of plain flour
1 inch squared piece of vegetarian Parmesan
1/2 a teaspoon of chili flakes
Salt
Pepper
Organic sunflower oil

And for the tomato marinara sauce:
1 can of chopped tomatoes
1 onion
4 garlic cloves
1 tablespoon of dried oregano
A handful of parsley 
A handful of basil
1 tablespoon of balsamic vinegar (or a splash of red wine)
Salt
Pepper
Organic sunflower oil

And lastly the sub:
Bread rolls
Mozzarella cheese 
Iceberg lettuce



First, I chopped up the eggplants and placed them on a baking sheet. Then I put salt and sunflower oil onto the eggplant and roasted it in the oven at 200 degrees Celsius until golden brown.


While that is roasting in the oven, I chopped up an onion and 3 cloves of garlic. In a frying pan with a little oil. Fry the onions til translucent and then add the garlic, cooking for just 2 minutes. Then transfer to a bowl to cool.



Chop up the parsley, basil and Parmesan and add to the onions and garlic with the teaspoon of thyme, some pepper and half a teaspoon of chili flakes. Also add the cooked eggplant, breadcrumbs and flour into the bowl and mix together. It should come together and form a sort of sticky, doughy mix. At this stage, the eggplant balls made by taking large pieces and rolling them into balls (warning this is super messy), and placing them onto a baking tray. Leave for a few hours in a cool place or even the fridge to rest.


Now after the eggplant balls are made, its time to make the marinara sauce. Again chop up an onion and garlic and fry the onions in oil until translucent and add the garlic and cook for a further two minutes. Then add a splash of balsamic vinegar and a can of chopped tomatoes. I also add a little bit of water as the sauce
can be very thick. I also add some salt, pepper and oregano and leave simmering for as long as possible.


When you have left your eggplant balls for a couple of hours, you can now cook them in the oven for 40 minutes at 200 degrees Celsius until golden brown and tasty looking. At this point you can also chop up some fresh parsley and basil and add it to your tomato sauce.


Cut open your bread rolls and place your eggplant balls inside, then place over some of the tomato sauce and the cheese. If you choose you can put this under the grill to melt the cheese and crisp up. Finally, put on some iceberg lettuce on top and you are ready to eat.

Although it is a lot of effort to make and maybe not the healthiest, it turned out really tasty. I like nothing more on a Sunday than cooking tasty food. Hope you enjoy.













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