ROASTED EGGPLANT SALSA SALAD

Here is a delicious eggplant recipe for this season.

Ingredients

For 4 people

2 eggplants, cut into 2cm pieces

300g cherry tomatoes

2 mild green chillies cut into pieces

1 ball of mozzarella

5 tbsp olive oil

1 tsp salt

Pepper

A few basil leaves

For the salsa

2 cloves minced garlic

3 anchovy fillets, chopped

5g chopped cilantro

5g chopped basil

4 tbsp olive oil

1 tsp lemon juice

Unrolled

Preheat the oven to 210°. Cover the baking sheet with parchment paper.

Mix the aubergines with 200 g of tomatoes, the peppers, oil, fine salt and plenty of pepper. Distribute them on the plate, trying to space them out.

Roast in the oven for 45 minutes, stirring halfway through cooking, until the eggplants are golden. Set aside. Combine all the salsa ingredients in a bowl.

Arrange the roasted vegetables on a serving platter. Add the rest of the cherry tomatoes cut in half. Top with shredded mozzarella. Drizzle with salsa and sprinkle with a few basil leaves.