2 aubergines, about 550 g (1 lb 2 oz) in total, cut into 5 mm (¼ inch) slices lengthways
50 g (2 oz) sun-dried tomatoes
2 garlic cloves, crushed
4 tablespoons lemon juice
4 basil leaves, to garnish
1 tablespoon chilli-infused oil
4 slices of multigrain bread.
To make the chilli toasts, remove the crusts from the bread, then cut each slice into 2 neat triangles. Brush each side of the bread with chilli-infused oil and place the bread on a baking sheet. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until crisp and golden.
Meanwhile, heat the oil in a ridged griddle pan. Season the aubergine slices with pepper and add to the pan with the sun-dried tomatoes and garlic and cook for about 4 minutes until beginning to soften. Turn the aubergines over and cook for a further 4 minutes, then add the lemon juice.
Remove the chilli toasts from the oven and serve with the aubergine and tomatoes piled high in the centre of 4 serving plates, seasoned with pepper and garnished with the basil leaves.