Lettuce hearts with garlic and eggplant in vinegar and oil dressing

Ingredients for 2 servings:

• 1 lettuce heart(s)
• 1 eggplant(s)
• 1 tbsp oil, heat-resistant
• 4 cloves garlic
• some salt and pepper
• some soy sauce
• 2 tbsp vinegar
• 1 tbsp oil (grape seed oil)
• 1 pinch(s) of sugar
• e.g. salt and pepper
• some water for watering
• 2 tbsp freshly chopped herbs
• 2 tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and chop the eggplant. Peel and press or chop the garlic. Heat the oil in a pan and fry the eggplant. Add the garlic and fry for a maximum of 10 minutes, until the eggplant is soft enough. Season with salt, pepper, and soy sauce and let cool. Finely chop and wash the lettuce hearts. Make the dressing from the ingredients and season to taste. Wash and quarter the tomatoes. Arrange the lettuce hearts on plates or in salad bowls and top with the eggplant. Then pour over the dressing. Finally, garnish with fresh, chopped herbs and divide the tomatoes between the plates.