Summary

Ingredients

• 1 large eggplant (s)
• 1 onion (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ salt
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon paprika, hot
• 1 teaspoon cumin
• 4 large tomato (s)
• 2 teaspoons parsley, chopped
• 2 teaspoons basil, chopped
• 1 stick white bread

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Instructions

1. Chop the aubergine, onion and garlic, place in a large baking dish and mix with salt and olive oil. Place in the preheated oven at 180 ° C for 30 minutes.
2. Dice tomatoes without pulp. Make a marinade of lemon juice, paprika powder, cumin, balsamic vinegar, parsley and basil, mix with the aubergines and add the tomatoes. Let it steep for 1 to 2 hours.
3. Season to taste and serve not too cold on toasted white bread.