Make 4, prep time 15 minutes, cooking time 10-15 minutes
INGREDIENTS
1 large aubergine, cut into four slices
3 tbsp of olive oil
4 slices of wholegrain bread
4 tbsp of fresh basil
1 smoked trout fillet
TO SERVE
Lettuce leaves
Chopped spring onion
Torn basil leaves
Parmesan shavings
METHOD
Heat the oil on a medium heat in a griddle pan.
Add the aubergine, grill both sides for a few minutes.
Once the slices are soft remove from the heat.
Remove the excess oil from the pan and toast the bread on both sides.
Lay the aubergine on a chopping board, add a layer of pesto and spring onion.
Flake the trout at one end of the aubergine, then roll.
Arrange the lettuce leaves and toast on a serving tray.
Add a layer of pesto to each slice of toast, place the rolled aubergine in the centre.
Top with the remainder of the spring onion, basil leaves, parmesan shavings and serve.