Step 1

Place eggplant in a colander, sprinkle with 2 tablespoons of salt and leave in sink for 15 minutes to drain. Rinse well with cold water, drain well, then wrap in a tea towel and squeeze out excess moisture.

Step 2

Heat oil in a pan over medium heat, add onion and cook for 2 minutes. Add eggplant and cook for 5 minutes, stirring, until eggplant begins to turn golden. Add garlic and spices and cook for a few seconds. Add tomatoes and cook for 1-2 minutes until mixture is quite dry, then cool.

Step 3

Meanwhile, preheat oven to 180°C. Scrape out a little bread from the centre of each roll to make a hollow. Divide eggplant mixture between rolls, top with cheese and wrap well in foil. Bake for 20 minutes, then keep warm in embers of a fire (get an adult to help) until ready to serve.