Eggplant and tomato crostini

Ingredients for 4 servings:

• 1 eggplant(s), long and thin
• Salt
• 8 slices of ciabatta
• some olive oil
• some garlic oil
• 30 g arugula
• 20 ml olive oil
• 100 g Miracle Whip
• Pepper, colored, from the mill
• 4 vine tomatoes
• some arugula

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

With arugula mayonnaise

Clean and rinse the eggplant, and slice thinly. Season with salt and fry in a little hot olive oil. Then remove and pat dry with kitchen paper. Drizzle the ciabatta slices with a little garlic oil and toast in a hot pan until golden brown. Wash and trim the arugula, spin it dry, and puree it with 20 ml of olive oil. Then mix it with Miracle Whip and season with a little salt and a few turns of freshly ground pepper. Rinse the vine tomatoes and slice them. Spread the toasted ciabatta slices with a little arugula mayonnaise and serve topped with the eggplant and tomato slices and a little arugula.