Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 beefsteak tomato (s)
• 1 onion (s)
• 1 bunch parsley, smooth
• 2 cloves garlic)
• little sea salt, coarse
• 3 tablespoon olive oil, good

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Instructions

1. Pluck the parsley leaves from the stalks, wash, dab and cut into small pieces. Press the peeled garlic, finely chop half the onion. Mix everything with 2 tablespoons of olive oil and the parsley, salt and let steep.
2. Cut the aubergine and zucchini into 1 cm thick slices and blanch in salted water for a maximum of 2 minutes, then rinse well and dry. Cut the beefsteak tomato into 1 cm thick slices and half the onion into very thin slices.
3. Heat 1 tablespoon of oil in a large pan, fry the aubergines and zucchini, carefully fry the tomatoes and onions after 1 - 2 minutes and season with a pinch of sea salt. Turn everything only once after 2 - 3 minutes so that toasted aromas develop.
4. Spread the marinated parsley on two plates, arrange the vegetables on top, sprinkle with a pinch of sea salt again. It goes well with baguette and dry white wine.