Grilled Aubergine and Mozzarella Open Sandwich

Mix the NoMU Italian rub, balsamic vinegar, olive oil and garlic together. Rub into the aubergine slices and allow to marinate for half an hour. Heat a griddle pan until piping hot and grill the aubergine on both sides until lightly charred and softened. Drizzle the ciabatta slices generously with olive oil, place a few basil leaves onto each slice, top with the grilled aubergine and ripped mozzarella and top off with onion marmalade. Season to taste and serve immediately.

Serves: 2

TIP: If you don’t have onion marmalade – simply slice 2 large red or brown onions and place on a baking tray.  Drizzle generously with olive oil and a splash of balsamic vinegar.  Season with NoMU One for All, sea salt and 1 tsp sugar per onion.  Toss well and roast in a preheated oven (200ºC) until soft, caramelized and golden.