2 eggplant, peeled and chopped
5 tbsp olive oil
1 tbsp garlic infused oil
1 large bunch fresh basil
splash olive oil
1 loaf gluten free ciabatta
extra olive oil, to brush
Heat the oil in an oven-proof frying pan over a medium heat. Add the eggplant and fry for fifteen minutes to soften. Add the garlic oil and fry for two minutes
Meanwhile, heat a griddle pan. Brush the gluten free ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.
Place the eggplant mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.
Serve the eggplant mixture with the griddled bread.
Recipe adapted from: Good Food