Ingredients

1 baguette, sliced on the diagonal

2 eggplants, sliced into long slabs

3 ripe tomatoes, diced

1 handful coriander, chopped

1 tbsp sesame seeds

1 tbsp olive oil

2 tbsp UmamiPapi Original Crispy Chilli Oil

Sea salt

METHOD

1. Brush the eggplant with olive oil, season, and grill or pan-fry until soft and browned.

2. Toast the baguette slices until golden.

3. Mix the tomatoes with coriander, a pinch of salt and 1 tablespoon of UmamiPapi Original Crispy Chilli Oil.

4. Lay eggplant on the toast, spoon over the tomato salsa, scatter sesame seeds and finish with more chilli oil.