Sig's Aubergine (Eggplant) Treat

1. 1

   First wash and then slice the aubergines into about 1 cm or 1/2 inch thick slices .

2. 2

   Slice the onion into thin long strips

3. 3

   Brush the aubergines with olive oil on one side and season if you like with a little black or cayenne pepper

4. 4

   Heat a griddle pan to full heat and lay the aubergine slices onto the pan.

5. 5

   First griddle one side until charred.

6. 6

   Then brush with more olive oil and season and turn to char the other side and until they.

7. 7

   Add the onion strips to the pan and slightly char until aubergine is tender .

8. 8

   The onion does not need to be softened to much .

9. 9

   Spoon a little of your tomato soup or sauce on a serving plate , add three or four slices of aubergine to each plate and top with a little pesto and some of the onion.

10. 10

    However you can serve this without the sauce on its own with some rustic bread.

11. 11

    Serve immidiately

12. 12

    I pureed the rest of gazpacho I made yesterday completely and made a sauce to rest the aubergines in .

13. 13

    It worked very well together .

14. 14

    Don't like wasting food.

* Per serving · 4 servings · Values may vary.

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