Chargrilled Eggplant, BBQ Chicken, Apricot & Pistachio

To make grilled eggplant

Cut off the stem end of the eggplant. Cut the eggplant into 1.5 - 2cm slices. Make a brine solution by dissolving the salt into the warm water. Once the salt is fully dissolved add in the remaining (cold) water. Place eggplant slices into the brine solution & soak for at least 30mins, but ideally an hr. Ensure the eggplant slices are underwater, so weight down with cutlery or a plate. Once the eggplant has finished soaking remove it from the brine & pat dry with a paper towel. Brush both sides of the eggplant with olive oil & sprinkle with additional salt (if desired)

Heat a grill to medium to high heat. You can use a frypan on the stove if you don't have a grill. Place slices of eggplant on the grill and cook for about 5 mins, or until grill marks show, then turn the slices over & cook for a further 5 mins, or till the eggplant is tender. Put aside to cool a bit.

Layer eggplant & BBQ chicken onto each CORN THINS slice, then sprinkle on apricot & pistachios.

Any unused grilled eggplant can be kept in a closed container in the fridge for up to a week.