Eggplant – Tomato – Salad

Summary

Ingredients

• 500 g tomato (s), preferably plum tomatoes or cherry tomatoes
• 1 eggplant (s)
• 4 cloves garlic
• 4 tablespoon olive oil, extra virgin
• pepper
• salt
• Basil, fresh leaves
• oregano

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Instructions

1. Wash the eggplant and cut into thin slices, the thinner the slices, the better. Grill these slices individually and on both sides in the pan. This works best with a grill pan. Meanwhile, peel the garlic, cut into thin slices and place in a bowl with the oil. Wash the tomatoes in quarters or cut into small, bite-sized cubes, place in the bowl and mix. When all the aubergine slices are grilled, add them and season with salt, pepper and oregano. Fold in a few basil leaves as well and save 2-3 for decoration. Then let something go. The quantities of each individual ingredient can be varied as desired. Tip: In Italy you can buy already grilled, deep-frozen eggplant slices (which have really been grilled without any fat). For those who haven`t found this in their supermarket until now, just pre-grill and freeze the aubergines, then things will be very quick afterwards.