Provolone and eggplant toasts | Gourmet Traveller

Ingredients

• 6 thick slices sourdough bread
• 500 gm Provolone, grated
• To serve: green leaf salad
• Eggplant chutney
• 100 ml vegetable oil
• 400 gm eggplant (about 1), coarsely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 10 gm ginger, finely chopped
• 1 long green chilli, finely chopped
• 1 tsp each black mustard seeds and ground cumin
• ½ tsp ground turmeric
• 400 gm canned cherry tomatoes, drained
• 150 ml malt vinegar, or to taste
• 2 tbsp brown sugar, or to taste