Grilled Eggplant and Tomato Tartine

1. 1

   Place the eggplant slices on the wheat bread so that it is covered.

2. 2

   On top place the tomato slices side by side.

3. 3

   Cut the tartine in 4 equal triangles.

4. 4

   Place the pieces on a plate.

5. 5

   Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.

6. 6

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

7. 7

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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