About this recipe:Thin slices of aubergine grilled and topped with a fresh tomato and basil sauce. This dish will be ready in the blink of an eye! You can serve for two as a vegetarian main, or you can serve 2 to 3 slices per person as a starter or side.
12 thin slices of aubergine
1 handful of fresh basil leaves
1 pinch of salt
2 baby plum or Perino tomatoes, quartered and seeds removed
1 tablespoon extra virgin olive oil
1/2 teaspoon vinegar
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Method Prep:10min › Cook:3min › Ready in:13min
Place the aubergine slices on a baking tray and grill them for 2 to 3 minutes, turning them over after 2 minutes.
In a food processor, add the basil and salt and pulse for a few seconds. Add the tomato pieces, oil and vinegar. Pulse again for a few seconds and taste to see if you need more salt.
Pour the tomato and basil sauce over the aubergine slices. To garnish, sprinkle with some extra olive oil and a few basil leaves, if desired.
You can also chop half a garlic clove with the basil and tomatoes. If you don't have fresh basil, you can use dried oregano.