Griddled aubergine panini with cambozola blue cheese, prosciutto and rocket

1) Heat griddle pan to medium high.

2) Heat the olive oil in small saucepan over medium heat with garlic and rosemary to infuse flavour, 3 to 4 minutes.

3) Brush aubergine with olive oil and season with salt and pepper, griddle for 2 to 3 minutes on each side to tenderise. Remove from heat.

4) Make sandwiches on split flat bread with one slice each of aubergine, blue cheese, prosciutto and a handful of rocket.

5) Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy tins ready to weight skillets. When pan is hot, add 1one flat bread, weight down with second skillet and tins and cook for 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.