Ingredients

• ½ aubergine
• halved lengthways
• pinch of salt
• 4 tbsp olive oil
• 1 clove garlic
• crushed
• ½ tsp chilli flakes
• 100g/3½oz chicken breast
• chopped
• 2 vine tomatoes
• de-seeded and chopped
• 2 tbsp chopped fresh parsley
• 2 slices ciabatta bread
• ½ lemon
• zest only
• 1 tbsp chopped fresh chives
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the aubergine halves on a baking tray and score the cut side of the flesh with the tip of a sharp knife. Season with a pinch of salt
• drizzle over one tablespoon of the olive oil
• and place in the oven to roast for 15-20 minutes
• or until starting to soften.
• Remove the aubergine from the oven
• scoop out the flesh from the centre and chop. Heat another tablespoon of the olive oil in a frying pan and lightly fry the chopped aubergine flesh
• then add the garlic
• chilli flakes
• chicken and tomato. Fry for 5-6 minutes
• or until the chicken is cooked through. Stir in the chopped parsley.
• Drizzle the remaining olive oil over the ciabatta bread and grill for 2-3 minutes on both sides
• or until the bread is toasted all over.
• Spoon the chicken
• aubergine and tomato mixture on top of the toasted bread
• and garnish with the lemon zest and chopped chives.