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.