Ingredients

• 2 tbsp olive oil
• 1 thick slice rye bread
• 50g/1¾oz goats' cheese
• salt and freshly ground black pepper
• large handful fresh parsley
• leaves only
• 1 tbsp balsamic vinegar
• 150ml/¼ pt vegetable oil
• 150ml/¼ pt olive oil
• ½ aubergine
• very thinly sliced
• sea salt

Directions

• Preheat a griddle pan until hot. To make the salad
• drizzle one tablespoon of the olive oil over the rye bread and placeon the hot griddle pan. Griddle for 1-2 minutes on each side until golden-brown.
• Spread one side of the rye bread with goats' cheese
• season with salt and freshly ground black pepper and place under a hot grill for 2-3 minutes
• or until beginning to turn golden-brown on top.
• Place the parsley leaves into a serving bowl and dress with the remaining one tablespoon of olive oil and the balsamic vinegar. Place the goats' cheese crostini on top.
• To make the aubergine crisps
• pour the vegetable oil and olive oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the aubergine slices to the hot oil and fry gently for eight minutes
• or until crisp and golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.
• To serve
• scatter the aubergine crisps with sea salt and scatter around the crostini in the serving bowl.