Comforting Main

Hot eggplant and mozzarella rolls

Name: Hot eggplant and mozzarella rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 350g eggplant, cut into 1cm cubes; 2 tablespoons olive oil; 1 onion, finely chopped; 1 garlic clove, chopped; 1 teaspoon sweet paprika; 1/2 teaspoon ground cinnamon; 1 teaspoon ground cumin; 400g canned chopped tomatoes; 8 semi-baked bread rolls, halved; 225g grated mozzarella cheese

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30m

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For a gourmet twist on your lunchtime sandwich.

350g eggplant, cut into 1cm cubes
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, chopped
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
400g canned chopped tomatoes
8 semi-baked bread rolls, halved
225g grated mozzarella cheese

Method

1.

Place eggplant in a colander, sprinkle with 2 tablespoons of salt and leave in sink for 15 minutes to drain. Rinse well with cold water, drain well, then wrap in a tea towel and squeeze out excess moisture.
2.

Heat oil in a pan over medium heat, add onion and cook for 2 minutes. Add eggplant and cook for 5 minutes, stirring, until eggplant begins to turn golden. Add garlic and spices and cook for a few seconds. Add tomatoes and cook for 1-2 minutes until mixture is quite dry, then cool.
3.

Meanwhile, preheat oven to 180°C. Scrape out a little bread from the centre of each roll to make a hollow. Divide eggplant mixture between rolls, top with cheese and wrap well in foil. Bake for 20 minutes, then keep warm in embers of a fire until ready to serve.