Leave out unused bread overnight (covered) until dried, then whizz them in the food processor to make breadcrumbs
Egg and crumb eggplant slices then baked them at 180°C for about 20-30 minutes until crispy on the outside and cooked through. Then smother in homemade chilli-tomato jam
Chilli Jam
Ingredients
1/2 onion, diced
2 cloves garlic, minced
1cm fresh ginger, grated
1 red chili, chopped
1 can diced tomatoes
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
salt and pepper
Method
Saute the onion, garlic and ginger over low-medium heat until translucent, about 5 minutes. Add the chili and saute 1 minute
Add tomatoes, vinegar, sugar, salt and pepper and bring to the boil. Reduce heat and let simmer about 20-30 minutes, long enough to get thick and jammy
