Chicken and Spiced Eggplant Sliders

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Recipe supplied by chef Paul Jobin

In a saucepan or deep thick bottomed roasting pan, bring the malay curry sauce and water to a simmer. Add the chicken thigh, and poach until just cooked, drain and cool the chicken and poaching liquor separately. Once cool, add the chicken back to the liquor and store in this to maximum flavour.
Meanwhile, spray the eggplant with a good film of oil, place the eggplant into a gas flame and char evenly all over. With a paring knife dipped in cold water, scrape the charred skin off the outside of the eggplant and discard. You should be left with a smokey eggplant puree.
Chop the eggplant and place into a mixing bowl with lime juice and Spiced Eggplant Chutney, mixing well.
On the base of the slider bun, add some watercress followed by the eggplant, a little more watercress and seal with a the lid of the bun.

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