Summary

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

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Instructions

1. Rinse the aubergines and cut them into finger-thick slices. Sprinkle with salt and let steep for 30 minutes.
2. 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.
3. 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).
4. 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.
5. Nice side dish for grilling, also tastes good cold.