Summary

Ingredients

• 1 eggplant (s)
• 0.5 ½ bunch parsley
• 2 clove (s) garlic, roughly chopped
• 10 cherry tomato (s)
• 0.5 ½ lemon (n)
• some salt and pepper
• some olive oil

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Instructions

1. Wash the eggplant and quarter it lengthways. Remove the soft part with the seeds. Now cut pieces.
2. Mix well some salt and the juice of 1/2 lemon in a bowl, mix with the aubergines and let steep for about 30 minutes.
3. In the meantime, wash, dry and quarter the tomatoes. Clean and roughly chop the garlic, wash the parsley, spin dry and finely chop. Put everything to one side in a bowl.
4. Now heat the olive oil in a pan and fry the aubergines until they have taken on a nice roasted aroma. Now add all the other ingredients, fry for a few minutes with pepper and serve hot as a side dish. Otherwise use lukewarm or cold as a bruschetta topping.