First wash and then slice the aubergines into about 1 cm or 1/2 inch thick slices .
Slice the onion into thin long strips
Brush the aubergines with olive oil on one side and season if you like with a little black or cayenne pepper
Heat a griddle pan to full heat and lay the aubergine slices onto the pan. First griddle one side until charred. Then brush with more olive oil and season and turn to char the other side and until they. Add the onion strips to the pan and slightly char until aubergine is tender . The onion does not need to be softened to much .
Spoon a little of your tomato soup or sauce on a serving plate , add three or four slices of aubergine to each plate and top with a little pesto and some of the onion. However you can serve this without the sauce on its own with some rustic bread.
Serve immidiately
I pureed the rest of gazpacho I made yesterday completely and made a sauce to rest the aubergines in. It worked very well together. Don't like wasting food.
https://cookpad.com/us/recipes/359082-sigs-gazpacho
