BBQ leftovers: grilled eggplant and sopressata calabrese sandwiches

A couple days ago, I made a grilled eggplant on the BBQ from The Silver Spoon.
The recipe is pretty easy:

• Thickly slice the eggplant and grill on the BBQ
• Once grilled, layer the eggplant in a dish while rubbing crushed garlic, sprinkle with basil leaves and drizzle with olive oil
• Refrigerate before serving

This evening I am eating sandwiches made with the leftover slices. A pinch of sprouts and a few slices of a spicy salami (sopressata calabrese) with some hummus completes the sandwich.