Ingredients Jump to Instructions ↓

  1. 6 thick slices sourdough bread

  2. 500 gm Provolone, grated

  3. To serve: green leaf salad

  4. 100 ml vegetable oil

  5. 400 gm eggplant (about 1), coarsely chopped

  6. 1 onion, finely chopped

  7. 2 garlic cloves, finely chopped

  8. 10 gm ginger, finely chopped

  9. 1 long green chilli, finely chopped

  10. 1 tsp each black mustard seeds and ground cumin

  11. tsp ground turmeric

  12. 400 gm canned cherry tomatoes, drained

  13. 150 ml malt vinegar, or to taste

  14. 2 tbsp brown sugar, or to taste

Instructions Jump to Ingredients ↑

  1. Serves 6 For eggplant chutney, heat half the oil in a frying pan over high heat, add half the eggplant, fry until golden (2-3 minutes), remove with a slotted spoon, drain on absorbent paper. Repeat with remaining oil and eggplant. Reduce heat to medium, add onion, garlic and ginger, stir until tender (5-7 minutes). Add chilli and spices, stir until fragrant (1 minute). Increase heat to medium-high, add tomato, vinegar, sugar, simmer until just starting to thicken (3-5 minutes). Return eggplant to pan, cook until combined (2-3 minutes), season to taste, keep warm.

  2. Preheat a grill to high heat, grill bread until golden (1-2 minutes each side), spread with chutney, top with Provolone, grill until golden and melted (2-3 minutes), serve hot with salad.


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