Summary

Ingredients

• 1 small eggplant (s)
• 6 slices bacon, fatter (lardo)
• 3 tomato (s)
• 0.5 ½ bunch parsley
• 1 clove garlic
• sea-salt
• olive oil
• 1 pinch (s) sugar
• Salt (fleur de sel)
• Black pepper from the mill

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Instructions

1. Pluck the parsley leaves and dice the clove of garlic. Puree both with salt and olive oil to a parsley oil.
2. Preheat the oven to 160 degrees.
3. Cut the aubergine into thin slices and brush on both sides with a little olive oil. Place the vegetable slices on a rack and let them get crispy in the hot oven. Turn in between. Depending on the thickness of the slices, this can take up to 30 minutes. Therefore always observe, they must not turn black.
4. Quarter the tomatoes and cut out the cores. Then finely dice and marinate with fleur de sel, sugar, black pepper and parsley oil.
5. Serving:
6. Put the tomatoes on a plate. Immediately place the lardo on the hot aubergine slices and stack them on top of each other. As a result, it melts easily and becomes particularly aromatic. Place the eggplant lardo turret on top of the tomatoes and decorate with a few diced tomatoes and a few dabs of parsley oil. Serve immediately.