Toasted Bread with Pesto & Grilled Aubergine

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INGREDIENTS
4 square 3cm slices of fresh wholemeal bread
2 tbsp of fresh pesto
Handful of rocket leaves
1 tbsp of olive oil
4 slices of aubergine
2 artichokes chopped
4 sundried tomatoes sliced
Parmesan shavings
Thinly sliced basil leaves

METHOD
Heat some oil in a griddle pan on a medium heat. Add the sliced aubergine and grill each side until soft. Meanwhile, toast the bread squares then remove the aubergine from the heat and leave cool. Arrange the toasted bread on a serving tray and spread with pesto, and add the rocket leaves. Next, add the grilled aubergine and top with artichokes and sundried tomato. Finally, add the parmesan, basil, and serve.

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