Name: Provolone and eggplant toasts
Yield: 6
Ingredients: 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

Ingredients

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

Method

Main

1.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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