Serves 4
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  1. Brush both sides of each aubergine slice with olive oil, season with salt and pepper and sprinkle with a little oregano.
  2. Heat a griddle pan over a medium-high heat and cook the aubergine slices for 2-3 minutes per side until charred and soft. 
  3. Preheat the oven to 220°C/200°C/gas mark 7. Mix the crème fraîche with two tablespoons of the Parmesan and some salt and pepper. Spread over the flatbreads.
  4. Arrange the aubergine slices on top and scatter with the pine nuts, red onion and the remaining Parmesan.
  5. Bake for around 10 minutes or until crisp and bubbling. Spoon over some pesto and top with each flatbread with a handful of rocket.

Note: naan breads can be used as an alternative to flatbreads, if you wish.

Nutrition Facts

Per serving:  476kcals, 24.6g fat (8.9g saturated), 53.5g carbs (12.1g sugars), 14.9g protein, 11.4g fibre, 0.754g sodium

Need more aubergines in your life? Check out our spicy Chinese aubergines here.

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