3 small eggplants, cut into 1.5cm slices
extra virgin olive oil
3 rounds, approximately, of
fresh buffalo mozzarella, cut in slices similar to size of the grilled eggplant
12-18 slider buns, split and buttered
12-18 pepper dews, halved
handful of basil leaves
To make the eggplant, heat your skillet or barbecue to medium/high heat. Brush eggplant slices liberally with olive oil and season with flaky sea salt and black pepper. Cook the eggplant slices in batches for 5 to 7 minutes on each side until caramelised and tender. Remove and repeat with remaining eggplant.
Rest cooked eggplant on kitchen paper to remove excess oil.
Preheat oven grill to high. On an oven tray arrange the eggplant rounds, then top with the slices of fresh mozzarella. Place under the grill to allow the cheese to soften for a minute or two.
Toast the slider buns on your flat-top barbecue or skillet until lightly toasted and golden.
To assemble, top the slider base with a piece or two of the eggplant and mozzarella then finish with portions of pepper dews and fresh basil leaves, then the slider lid. Serve pronto.