Simply cut eggplant in thick wedges, cover with salt and let it sweat. In the meantime, cut tomatoes and red onion in thick slices. Cut fresh asparagus in chunks. Rinse eggplant and pack in a baking tray with tomato slices, asparagus and onion slices, overlaying each other. Sprinkle with dotSPice for tOMaToeS and drizzle with olive oil. Bake in oven for 10 mins. Add crisps of your choice, grate some cheddar cheese over it and bake for another 10 mins and serve.
For this recipe we have used PIRANHA'S gluten free 'SEA SALT GOLDEN HASH POTATO GRILLS' for it's great gluten free flavour and artistic look!