Aubergine and greens on toast

After requests to include simple recipes with a minimum of ingredients, I decide to make this vegetarian version of a sandwich recipe by celebrity chef Nigel Slater. It takes only between 15-20 minutes to prepare and cook. You can make it in larger quantities for several servings and eat it hot or at room temperature. As ciabatta bread is quite thick I made open sandwiches in order have a substantial amount of filling compared to bread. If you prefer a sandwich, split the ciabatta into four slices rather than halves and fill them with the vegetables. Of course you can also use other bread or pitta bread.


Servings: 1

Ingredients
1 small bunch greens, roughly chopped (try to use hearty greens like collards, kale, chard or other seasonal greens; the greens I used were simply labelled 'baby greens' but they rather resembled collards)
1/2 teaspoon olive oil
1/2 large aubergine, thinly sliced diagonally
1/2 onion, sliced
3 cloves of garlic (use only 1 or 2 if you prefer)
1/2 teaspoon paprika
Salt to taste
1 ciabatta bread roll or chunk of a ciabatta loaf (or other bread of your choice)

 Method

1.  Heat a non-stick or lightly oiled shallow frying pan/griddle/skillet over a medium heat and cook the aubergine slices for about 3-5 minutes on each side, until browned and slightly charred on both sides.
2. Heat the olive oil in a pan and saute the onion and garlic for about 2 minutes, then add the greens and cook for about 3 minutes. 
3. Combine the cooked aubergines with the other vegetables and add the paprika and salt to taste.
4. Split the ciabatta into halves, toast and serve topped with the aubergines and greens.