Eggplant canapés

Ingredients for 4 servings:

• 2 eggplant(s)
• some salt
• 2 spring onions
• 2 tbsp vinegar (white wine vinegar)
• some pepper
• 6 tbsp olive oil
• 1 anchovy fillet(s)
• 100 g sheep’s cheese
• possibly basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sheep’s cheese

Rinse the eggplants and cut into finger-thick slices. Sprinkle with salt and let stand for 30 minutes. For the vinaigrette, clean and wash the spring onions, pat dry, and finely chop them. Mix the vinegar with pepper and 2 tablespoons of olive oil. Finely chop the anchovy fillets and stir them into the spring onions. Season with salt. Pat the eggplants dry. Heat 4 tablespoons of olive oil in a pan and fry the eggplant slices until golden brown on both sides (or grill them in an aluminum tray). Divide among 4 plates and crumble the feta cheese over them. Drizzle with the vinaigrette and serve garnished with basil, if desired. Serve with fresh baguette. A nice side dish for a barbecue, it also tastes good cold.