Summary

Ingredients

• 2 eggplant (s)
• 4 tomato (s)
• 2 cloves garlic
• salt
• pepper
• oil
• little water

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Instructions

1. Wash the aubergines and cut lengthways into 4 mm slices, then season with salt. Blanch the slices in a pan in a little water for approx. 2 minutes (until the water has evaporated). Then add a little oil and fry the slices brown while turning. Let the slices cool down.
2. Press the garlic cloves. Wash and slice tomatoes. Salt and pepper.
3. Brush the aubergine slices with a little garlic, place a tomato slice in the middle of each aubergine slice. Fold the edges of the aubergine over the tomato and arrange on a plate.
4. Baguette, lettuce and sheep`s cheese taste good with it.