for 4 person

Charcoal/gas/electric grill

2	aubergines (approx. 300 g each)
400 g	wholegrain bread , in slices

Tuna sauce

1 tin	pink tuna in oil (approx. 160 g), drained, broken into chunks
100 g	mayonnaise
100 g	gherkins drained, roughly chopped and 2 tbsp of liquid retained
½ tbsp	mild mustard
¼ tsp	salt

Aubergines

2 tbsp	soy sauce
1 tsp	smoked paprika
¼ tsp	salt

Pickles

1	red onion, halved, cut into thin strips
1	organic lemon, use grated zest and 1 tbsp of juice
1 tbsp	olive oil

How it's done

Charcoal/gas/electric grill

Prick the aubergines several times with a fork. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 25 mins. all over. Grill the slices of bread alongside for approx. 1 min. on each side.

Tuna sauce

Place the tuna, mayonnaise, mustard and half of the gherkins incl. the juice in a measuring cup, puree, season with salt. Spread the tuna sauce on a platter.

Aubergines

Allow the aubergines to cool slightly, peel away the skin, cut the aubergines lengthwise into slices approx. 1 cm thick, pat dry with kitchen paper. Combine the soy sauce, paprika and salt, brush the aubergines with the mixture, arrange on top of the tuna sauce.

Pickles

In a small bowl, mix the onions with the remaining gherkins and all the other ingredients. Spread the pickles on top of the aubergines, serve with bread.

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