Summary

Ingredients

• 2 eggplant (s)
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ coriander powder
• 2 large jalapeños
• 4 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon balsamic vinegar, dark

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Instructions

1. Cut the aubergines into finger-thick slices and season with salt. Let stand for 30 minutes, then rinse and pat dry. Cut the jalapeños into fine rings.
2. Grill the aubergines on each side. Put all the other ingredients in a tin and mix well. Place the hot aubergine slices in the herb mixture and turn them.
3. You can eat warm or cold.