Summary

Ingredients

• 1 eggplant (s), approx. 300 g
• 1 tomato (s)
• 2 cloves garlic)
• 1 bunch parsley, smooth, fresh
• 1 package spices, (salad), Mediterranean herbs
• 2 tablespoon olive oil
• Pepper from the grinder
• salt
• 1 handful black olives, pitted

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Instructions

1. Wash the aubergines, remove the stalk and bake in an oven preheated to 200 degrees for about 20-25 minutes.
2. Let the eggplants cool and peel them carefully. Dice the pulp. Wash, quarter and core the tomatoes. Peel the garlic. Wash the parsley, shake dry and reserve a few leaves for garnish.
3. Finely chop all ingredients, including the aubergine, and mix together. Stir in the salad spice mixture and the oil. Season with salt and pepper and chill in the refrigerator for at least 10 minutes. Arrange on a platter and garnish with parsley and olives.
4. Fresh flatbread goes well with it.