Crispy Eggplant Meatball Subs
Crispy Eggplant Meatball Subs are filled with air-fried eggplant and chickpea balls, warm tomato sauce, Parmesan, and balsamic-dressed arugula.
Equipment
- Air fryer, 5- or 6-quart
- baking tray
- Bowls, medium and small
- Food processor
- Knife
- Parchment paper
Ingredients
For the Eggplant Meatballs
- 1 medium eggplant peeled and cut into 1 1/2-inch pieces
- 200 g chickpeas drained and rinsed
- 1/2 red onion finely chopped
- 2 garlic cloves crushed
- 1 tablespoon fresh rosemary finely chopped
- 80 g Parmesan cheese finely grated
- 70 g breadcrumbs
- Salt to taste
- Black pepper to taste
- Olive oil cooking spray
For the Subs
- 4 long soft bread rolls
- 160 g pasta sauce warmed
- 40 g Parmesan cheese finely grated
For the Arugula Topping
- 30 g baby arugula
- 1 1/2 teaspoons balsamic vinegar
Instructions
Prepare the Eggplant Meatballs
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Line a baking tray with parchment paper.
- Place the eggplant pieces in the air-fryer basket.
- Coat the eggplant evenly with olive oil cooking spray.
- Air-fry for 15 minutes, shaking the basket halfway through, until golden and tender.
- Transfer the cooked eggplant to a food processor.
- Add the chickpeas, red onion, garlic, rosemary, and 80 g Parmesan.
- Process until combined but still slightly textured.
- Season with salt and black pepper.
- Add 45 g breadcrumbs and pulse until incorporated.
- Shape the mixture into 16 equal meatballs.
- Roll each meatball in the remaining 25 g breadcrumbs.
- Coat the meatballs generously with olive oil cooking spray.
- Arrange the meatballs in the air-fryer basket without overcrowding.
- Air-fry at 200°C (400°F) for 20 minutes, turning halfway through, until golden and firm.
Assemble the Subs
- Cut each bread roll lengthwise without slicing completely through the bottom.
- Spread the warmed pasta sauce inside each roll.
- Place four eggplant meatballs in each roll.
- Arrange the filled rolls in the air-fryer basket.
- Air-fry at 200°C (400°F) for 5 minutes, or until the rolls are warm and lightly crisp.
Prepare the Arugula Topping
- Combine the baby arugula and balsamic vinegar in a small bowl.
- Top each sub with the dressed arugula.
- Sprinkle the remaining Parmesan over the subs.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve each sub with a green salad, roasted potato wedges, vegetable soup, or extra warmed pasta sauce for dipping. Pickled vegetables provide a sharp contrast to the rich Parmesan topping.Recipe Notes
Drain the chickpeas thoroughly and allow the cooked eggplant to release excess steam before processing. The mixture should remain slightly textured rather than becoming a smooth purée. If it feels too soft to shape, add a small amount of extra breadcrumbs.Variations
Replace the rosemary with basil or oregano. Add chilli flakes to the meatball mixture for gentle heat. Mozzarella can be placed inside the rolls before the final air-frying stage for an extra melted cheese layer.Storage
Store the cooked meatballs separately from the bread, sauce, and arugula in the refrigerator for up to three days. Reheat the meatballs in the air fryer at 180°C (350°F) for 5 to 7 minutes before assembling fresh subs.Wine Advice
A medium-bodied Chianti complements the tomato sauce, Parmesan, and rosemary. Pinot Grigio is a lighter alternative that works well with the balsamic arugula.Nutrition values
Serving: 1 sub | Calories: 610 kcal | Carbohydrates: 73 g | Protein: 24 g | Fat: 25 g | Saturated Fat: 10 g | Sodium: 1150 mg | Sugar: 9 g