Eggplant tartare

Ingredients for 1 servings:

• 1 eggplant(s), approx. 300 g
• 1 tomato(s)
• 2 garlic cloves
• 1 bunch parsley, flat, fresh
• 1 pack of seasoning mix (salad), Mediterranean herbs
• 2 tbsp olive oil
• Pepper, from the mill
• Salt
• 1 handful of black olives, pitted

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the eggplants, remove the stems, and bake in an oven preheated to 200°C (400°F) for about 20-25 minutes. Let the eggplants cool and carefully peel them. Dice the flesh. Wash, quarter, and deseed the tomatoes. Peel the garlic. Wash the parsley, shake dry, and reserve a few leaves for garnishing. Finely chop all ingredients, including the eggplant, and mix together. Stir in the salad seasoning and oil. Season with salt and pepper and chill in the refrigerator for at least 10 minutes. Arrange on a platter and garnish with parsley and olives. Serve with fresh flatbread.