Categories: November

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 medium aubergine, cut into cubes
• 1 garlic clove, chopped
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 400g chopped tomatoes
• 8 sem-baked bread rolls, halved
• 150g mozzarella, grated

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 2 minutes. Add the aubergine and cook for 5 minutes, stirring, until turning golden. Add the garlic and spices and cook for a few seconds. Add the tomatoes and cook for 2 minutes until thick. Set aside.

2. Scrape out a little bread from the centre of each roll half to make a hollow. Spoon the mixture between 8 roll halves, top with cheese and sandwich with the other roll halves. Wrap in foil and bake for 20 minutes.

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