Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 eggplant (s)
- a bit salt
- 2 spring onion (s)
- 2 tablespoon vinegar (white wine vinegar)
- some pepper
- 6 tablespoon olive oil
- 1 anchovy fillet (s)
- 100 g sheep cheese
- possibly basil
Print Recipe
Pin Recipe Instructions
- Rinse the aubergines and cut them into finger-thick slices. Sprinkle with salt and let steep for 30 minutes.
- For the vinaigrette, clean, wash, pat dry and finely chop the spring onions. Mix the vinegar with pepper and 2 tablespoons of olive oil. Finely chop the anchovy fillets and fold in with the spring onions. Season to taste with salt.
- Pat the eggplants dry. Heat 4 tablespoons of olive oil in a pan and fry aubergine slices on both sides until golden brown (possibly also on the grill in an aluminum dish).
- Spread over 4 plates and crumble the sheep cheese over them. Drizzle with the vinaigrette and serve garnished with basil if necessary. Fresh baguette bread tastes good with it.
- Nice side dish for grilling, also tastes good cold.
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