Summary

Ingredients

• 2 eggplant (s)
• 1 bunch rocket
• olive oil
• Balsamic vinegar
• 200 g parmesan cheese
• 0.5 ½ lemon (s), including the lemon juice
• Salt, coarse
• pepper

Print Recipe Pin Recipe

Instructions

1. Cut the eggplant crosswise into approx. 5mm thick slices. Toast without salt and oil in a pan or on the grill until light brown. Spread on a plate, drizzle with balsamic vinegar and olive oil and season with coarse salt and pepper.
2. Before serving, pluck the rocket into bite-sized pieces and cover the aubergines with it. Season again with a little olive oil, lemon juice, salt and pepper and sprinkle with parmesan shavings. Finished!