Recipe of the Month

Recipe of the Month: Provolone and Eggplant Toasts

Its still freezing outside so how about some warm toasties – gourmet style!

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

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.

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.

Source | Gourmet Traveller


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