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Greek-style crispy aubergine subs recipe

Greek-style crispy aubergine subs recipe

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Make meat-free Monday more exciting with these Greek-style aubergine subs. Coat your aubergine in breadcrumbs and bake until golden. Serve in soft subs with homemade tzatziki and crumbled salad cheese. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 674 calories / serving
  • Vegetarian

Ingredients

  • 2 white batch rolls, torn into pieces
  • 10g fresh oregano, leaves chopped
  • 1 egg, beaten with 1 tbsp cold water
  • 50g plain flour
  • 1 aubergine, cut into 1cm-thick rounds
  • 2 tbsp olive oil, plus 2 tsp
  • ¼ cucumber, coarsely grated
  • 100g low-fat natural yogurt
  • 1 garlic clove, crushed
  • 4 sub rolls
  • 100g houmous
  • 25g baby spinach leaves, washed
  • 1 red onion, finely sliced​
  • 100g salad cheese, crumbled or sliced into thin shards
  • 250g cherry tomatoes, sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2830kj
    674kcal
    34%
  • Fat

    25g 36%
  • Saturates

    7g 35%
  • Sugars

    15g 17%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 86.9g Protein 24.3g Fibre 9.3g

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Pulse the torn bread in a food processor to fine breadcrumbs, tip onto a plate and stir in most of the oregano. Put the egg and flour in separate bowls; season the flour.

2. Working in batches, dust the aubergine rounds in the flour on both sides, then brush with egg until completely coated. Dip into the breadcrumbs, pressing them into the aubergine to stick. Transfer to a lined baking sheet. Once all the aubergine rounds are breadcrumbed, drizzle over 2 tbsp oil, then bake for 20-25 mins, turning halfway, until golden and crisp.

3. Meanwhile, mix the cucumber, yogurt and garlic with some black pepper. Split the sub rolls in half, keeping one side attached. Spread 1 heaped tbsp of houmous on each base and top with the spinach. Stuff the crispy aubergine slices into the rolls and top with the red onion, a dollop of the tzatziki and a crumbling of cheese. Toss the sliced tomatoes with the remaining oregano, any tomato juices from the chopping board and 2 tsp olive oil. Serve alongside the sub rolls.

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