Grilled Aubergine and Chilli Avocado on Rye Toast
Ingredients
- sliced aubergine
- tiny bit of olive oil
- slice of sourdough rye toast
- clove of garlic
- 1/4 avocado
- chilli flakes
- salt
- pepper
- fresh tomato
- cucumber
- basil
- few drops of lemon
Preparation
Lightly grill sliced aubergine in a tiny bit of olive oil.
While grilling, rub a slice of sourdough rye toast with a clove of garlic.
Spread 1/4 of avocado on the toast.
Sprinkle the avocado with chilli flakes, salt, and pepper.
Layer the grilled aubergine, fresh tomato, cucumber, and basil on top, adding a tiny bit of salt and a few drops of lemon in between.
Note that the toast may require utensils to eat due to its composition.
