Recipe Cook Time
Soak the sliced eggplants in salted cold water for about 10-15 minutes to prevent oxidation and to remove the bitterness.
To make the marinade, blend together all the ingredients of the marinade and transfer it in a bowl.
Drain the eggplant and pat it dry.
Pour the marinade over the eggplant slices and mix well so it's evenly coated. Keep it to rest.
For the tomato chutney, add cinnamon stick and cumin seeds in a hot pan. Then add rosemary, brown sugar and malt vinegar and cook till the sugar caramelizes.
Blitz together all the blanched tomatoes to form a puree.
Once the sugar and vinegar reduction turns brown and bubbly, add the tomato puree and cook till it reduces to half.
Season the sauce with salt and cracked black pepper.
Add finely chopped basil leaves and tarragon to the chutney.
Grill the marinated eggplant slices till it has dark brown grill marks.
Slice the pieces of buffalo mozzarella into half and add it to the leftover eggplant marinade
with a little olive oil.
To assemble the sandwich:
Cut the buns into half; lightly warm them on the grill.
Spread the chutney on to the buns and layer it with the grilled eggplants and marinated mozzarella.
Drizzle with the leftover marinade and Bake them in a pre heated oven for 8-9 minutes at 200 degrees C till the cheese melts and is gooey.
Garnish with the leftover marinade, orange flavoreds olive oil and chives.