Eggplant Sandwiches with Hot Vegetable Chutney

  • 1 medium eggplant, thickly sliced
  • 1 large red onion, sliced into rounds
  • 4 thick slices of crusty sourdough bread
  • 2 tablespoons NEERA'S Hot Vegetable Chutney
  • Salt and pepper
  • 2 ounces sliced cheese - smoked mozzarella or cheddar

Roast or grill the eggplant and onion to precook. Season with olive oil, salt, pepper and set aside. Toast the bread. Spread the bread generously with vegetable chutney, lay eggplant and onion slices. Season with salt and pepper. Top with overlapping slices of cheese. Broil until melted and serve open-faced.

Serves 2

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Recipe courtesy of Cinnabar Specialty Foods