Cooking Instructions
1.
Season the
aubergine strips (1)
with salt and pepper, drizzle with
olive oil (30 mL)
and sprinkle on the
dried oregano (2 g)
.
2.
Char the aubergine strips and
bread slices (4 slices)
on a griddle pan until the aubergine is cooked and the bread is toasted. Flip over and repeat on the other side.
3.
Spread 1 tbsp
tzatziki (60 g)
on each slice of toast, then add the cooked aubergine slices.
4.
Garnish with a drizzle of extra virgin olive oil.