Method

• 1.
  For the matbucha, heat the oil in a large saucepan over medium heat. Cook the capsicum and garlic, stirring occasionally, for 5 minutes or until garlic or capsicum start to char. Add tomatoes, 50ml water and a little sprinkle of salt flakes and bring to the boil. Cover, reduce heat to low and cook, stirring occasionally, for 1 hour. Bring to the boil and cook, uncovered, for 5 minutes or until quite thick. Stir in paprika and check seasoning.
• 2.
  Slice eggplant into 1.5cm-thick slices and sprinkle with fine salt. Stand for 10 minutes. Wipe eggplant dry from the liquid the salt brought out and set aside.
• 3.
  Meanwhile, for the schnitzel, cut each chicken breast horizontally into 3 slices (we love our chicken schnitzel thin and crispy). Place flour, egg and breadcrumbs on 3 separate shallow plates. Crumb chicken by dipping it, one piece at a time, in the flour, then the egg, then the breadcrumb.
• 4.
  Pour enough sunflower oil into a large deep, heavy-based frypan to come 4-5cm up side of pan. Heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry eggplant, in batches, for 1-2 minutes or until golden and soft. Using tongs, transfer to a plate lined with paper towel.
• 5.
  Reheat oil and fry chicken, in batches, for 2-3 minutes each side, then transfer to a wire rack (paper towel will make your schnitzel go soggy; it’s best to use a rack so the schnitzel is air-drying from all sides).
• 6.
  Place tahini in a medium bowl and stir in lemon juice and a big pinch of salt flakes, then slowly stir in 1/4 cup (60ml) water. Sandwich rocket, tahini, schnitzel, matbucha and eggplant between challah to make 4 sandwiches. Cut in half using a sharp bread knife, or just dive in!