Ingredients:

– 1 small aubergine, thinly sliced into rounds

– a bunch of wild rocket

– a handful of parmesan (parmigiano reggiano) slivers (I use a vegetable peeler)

– Olive oil

– Balsamic glaze

– Chopped sun-dried tomatoes (optional) – note: my entry on how to make these will come in August when I prepare my annual supply!

Fry the aubergine slices on a grill pan with a little olive oil till golden. Arrange the rocket on two plates (four if a light starter), sprinkle with the parmesan, drizzle on the olive oil, balsamic glaze, and salt and pepper. Arrange the aubergine slices on top and garnish with the sun-dried tomatoes.

Chef’s note: for a not-so-authentic version add sliced avocado.

Serves 2-4.