Provolone and eggplant toasts


  • Serves 6 people

  • 6 thick slices sourdough bread
  • 500 gm Provolone, grated
  • To serve: green leaf salad
  • Eggplant chutney
  • 100 ml vegetable oil
  • 400 gm eggplant (about 1), coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 gm ginger, finely chopped
  • 1 long green chilli, finely chopped
  • 1 tsp each black mustard seeds and ground cumin
  • ½ tsp ground turmeric
  • 400 gm canned cherry tomatoes, drained
  • 150 ml malt vinegar, or to taste
  • 2 tbsp brown sugar, or to taste
01   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.
02   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.
View Full Site