Rye toast with grilled aubergine, tomato and almonds

Ingredients

For 1 serving

• Rye bread50 g
• Eggplant120 g
• Tomatoes80 g
• Almonds10 g
• Mintto taste
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, nuts,

In season: July – September

Method

1. Heat a griddle or cast-iron pan over high heat for 3–4 minutes, until a drop of water sizzles instantly.
2. Meanwhile, wash and trim the aubergine and cut it into slices about half a centimetre thick.
3. Grill the slices for 3 minutes per side without moving them, until soft and marked with dark lines; if they don't all fit, work in two batches.
4. Lay them on a plate and dress them straight away with the oil, salt and torn mint leaves. Meanwhile, roughly chop the almonds and wash and slice the tomato.
5. Toast the rye bread for 2–3 minutes, until crisp, and top it with the tomato slices, aubergine and almonds.