Eggplant Salad with Sheep Cheese

Summary

Ingredients

• 3 aubergine (s), (about 750g) in cubes about 2 by 2 cm
• 1 tablespoon, leveled salt
• 4 tablespoon balsamic vinegar
• salt
• Pepper, black, fresh from the mill
• 0.5 ½ bunch basil
• 6 tablespoon olive oil, good
• 200 g sheep cheese

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Instructions

1. Boil 2 liters of water with 1 teaspoon of salt. Add the aubergine cubes and cook for about 4 minutes, then immediately pour into a sieve and let cool down a little.
2. In the meantime, prepare the dressing. First cut the basil into strips. Then mix the balsamic vinegar with salt and pepper, add the basil. Add olive oil and stir well. Mix the drained, cooled aubergine cubes with the dressing well. Finally, cut the sheep`s cheese into small cubes and mix with the aubergines. Let the salad stand for about 1 hour and then it is ready.