Crispy bread with aubergine and tomatoes



  • 1 medium aubergine

  • 1 tomato

  • 1 mozzarella

  • some basil leaves

  • 1 garlic clove, cut in half

  • salt pepper to taste

  • 2 tbsp Evo Oil


  1. Cut off and discard the stem of the aubergine. Slice it half lengthwise,  then into lengthwise strips. Dice the strips.

  2. Place a frying pan on medium heat, and add the garlic in. One minute later,  put the aubergine into the pan. Let cook for about 15 min or longer, stirring occasionally, until the aubergine is tender and lightly browned.  Adjust the heat if necessary. Remove the garlic.

  3. In the meantime, dice the tomato. In a serving plate arrange the crispy bread slices. Spread some aubergine on the top, add some tomato cubes, and some mozzarella pieces. Scatter some basil leaves on, season with pepper. Drizzle with EVO oil before serving.

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Recipe by Mad & Delicacy.

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