Summary

Ingredients

• 1 large eggplant (s)
• 2 tomato (s)
• 1 onion (s), red
• 1 scoop mozzarella
• Leaves basil
• 1 dash balsamic vinegar
• salt and pepper
• 1 clove garlic

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Instructions

1. Wash the aubergine, rub dry and cut into finger-thick slices (approx. 3 cm) and then spread over it with half a clove of garlic. Like bread for real bruschetta. Put 3 tablespoons of olive oil in a non-stick pan and fry the aubergines on both sides for 10 minutes. Then salt and pepper.
2. In the meantime, cut the tomatoes in half and remove the insides with a spoon. Finely dice tomatoes and mozzarella, halve the red onion and cut into fine rings. Add 2 tablespoons of olive oil, carefully mix everything and season with salt and pepper.
3. Let the aubergine slices cool down briefly and spread the filling on top.