Eggplant sandwich

This recipe was designed to use the very creamy, and slightly coffee flavored Haig's Baba Ghannouge and the distinctive Dominex eggplant meatballs. Any other baba ghanoush, or hummous alternatively, purchased or homemade can serve as the 'other' baba ghanoush (how many spellings of babh g are there?). If you have some leftover eggplant lasagna, some of the tomato tinged eggplant could serve as the cooked eggplant layer as well. I used a fluffy torta bread, but other breads would work.  Probably a full grain bread would distract from the flavors, but maybe not.  Just a thought: sesame seed bun would complement the flavors.
Servings
1
Ingredients
1 torta, kaiser roll, brioche roll or other fluffy thick cut bread, bun or roll
6 - 8 Frozen eggplant meatballs depending on the size of the bread used, cooked
1/4 cup Haig's Baba Ghannough
2 tablespoons 'Other' Baba Ghanoush
1/4 cup baked, grilled or fried eggplant
2 slices smoked provolone cheese
Directions
Toast the bread/bun/roll. Heat the babas and eggplant to above room temperature or cold, as desired. Spread the Haig's Baba Ghannouge on both halves of the bread. Spoon the other baba ghanoush on the lower bun. Place the eggplant meatballs evenly on the lower bun. Layer on the cooked eggplant. Place on the cheese. Broil the sandwich about 5 minutes just to melt the cheese.