Eggplant – Tomato – Salad

Ingredients for 2 servings:

• 500 g tomatoes, preferably plum tomatoes or cherry tomatoes
• 1 eggplant(s)
• 4 cloves garlic
• 4 tbsp extra virgin olive oil
• pepper
• Salt
• Basil, fresh leaves
• oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Ideal as a side dish

Wash the eggplant and cut into thin slices; the thinner the slices, the better. Grill these slices individually on both sides in a pan. This works best with a grill pan. Meanwhile, peel the garlic, slice them thinly, and add them to a bowl with the oil. Wash the tomatoes, quarter them or cut them into small, bite-sized cubes, add them to the bowl, and mix well. Once all the eggplant slices are grilled, add them and season with salt, pepper, and oregano. Stir in a few basil leaves, reserving 2-3 for garnish. Let it sit for a while. The quantities of each ingredient can be varied as desired. Tip: In Italy, you can buy pre-grilled, frozen eggplant slices (which have really been grilled without any fat). For those who haven’t found this in their supermarket yet, simply pre-grill the eggplant and freeze it; then it’ll be a breeze later.