Cinnamon and Mozzarella Stuffed Pork Fillet

Remove the skin from the brinjal and cut into1.5 cm slices. Salt the slices and leave for 30 minutes. Wash off the salt, dress with butter and olive oil, dust with black pepper, paprika, and course salt. Place on a medium heat, (open fire, or grill) for 10 minutes each side. Dress the top and the bottom with tomato puree, garlic, and chopped coriander. Place one thick slice of mozzarella cheese on the top of each slice and grill over a low heat. Squeeze lemon juice as it grills. Once the mozzarella cheese has melted, add the course salt and a final squeeze of lemon juice. Present on a paprika dusted plate, and enjoy!