Halve the aubergine lengthways and cut each half into slices about 0.5 cm to 1 cm thick. They can also be cut into slices without halving. Spread the aubergine slices on a plate and season with a little salt. Let it steep for 10 minutes.
Heat the oil in a large, coated pan, turn the heat down to the lowest level and pour in the aubergine slices. The pan must be covered immediately with the pan lid. Let something stew.
When the slices turn brown, turn them over and continue to fry with the pan lid closed. In addition, so that the eggplants do not get dry, about 2-3 tablespoons of water must be poured over the vegetables or on the bottom of the pan.
Cook the aubergine slices with salt, pepper and, if you like, dry rosemary and deglaze with the balsamic vinegar or a mixture of balsamic vinegar and 1 teaspoon agave syrup or some sweetener in the pan and reduce a little without the lid.
Arrange on a plate and enjoy warm or cold.
This is a low-calorie and low-fat variant for the tasty preparation of the otherwise rather high-fat starter.
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