Cut the eggplant lengthwise into 2 and season it with salt & pepper. Then, drizzle the olive oil and roast in the oven at 180 degree celsius for 15 minutes.
Once the eggplant is cool enough to handle, scoop out the flesh and transfer into a bowl.
Check the seasoning and add the tomatoes and basil to the eggplant n mix well.
Grill or toast the bread and then spread the tahini paste.
Heat the leftover boneless chicken in a pan or in the oven if required.
Then, in a pan with little oil and high heat, saute the sliced onions and bell peppers for a minute and then add salt and pepper.
Dress the rocket leaves with salt, pepper, lemon juice and olive oil.
Now, pile the bread with the onions, peppers and chicken pieces and finally, cover with the scarmoza / moazzarella cheese.
Top it up with the rocket leaves, cover with the other bread and enjoy with a fresh seasonal salad.
Key Ingredients: Chicken, bread, onion, bell pepper, olive oil, eggplant, jalapeno, mushroom, butter, mozzarella cheese, basil, coriander leaves, rocket leaves, lemon juice, salt, black pepper