Ingredients

• 1 ½ ft/ 45cm long baguette
• 2tbs Black Truffle Butter
• 3tbs chopped fresh basil
• 2tbs Black Truffle Oil
• 1tsp of Flaked Black Truffle Sea Salt
• 1 large aubergine sliced into ¼ inch 8mm wide slices

Method

1. Slice the baguette at a diagonal about ¾ inch/24mm thick, place in the oven on 180 C / 360 F for 12-15 minutes. Butter with Black Truffle Butter whilst hot.
2. Heat griddle pan to just before it begins to let off smoke.
3. Whilst heating the pan dress the sliced aubergine in Black Truffle Oil and Flaked Black Truffle Sea Salt.
4. Griddle the aubergine on the hot griddle for about a minuet on each side until char lines are defined and outer flesh has softened.
5. Lay the griddled aubergine onto the buttered, toasted baguette, enjoy warm or cold with freshly chopped basil sprinkled over.