- 1 aubergine
- Khoisan sea salt
- ground black pepper
- 2 slices wholewheat bread
- 35g cream cheese
- 2 blush tomatoes
- a few sprigs fresh garden rocket
- Morgenster olive oil
Place aubergine on the naked gas flame and turn the aubergine as it begins to burn the skin. Once you have burned the entire skin, peel and then slice it. Season with salt.
On two slices of wholewheat bread, spread the cream cheese. Place the aubergine, blush tomato and rocket leaves on top. Drizzle with olive oil.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Craig Cormack • Photography C&D Heierli