How to make
Roast the eggplant, cut in half. Once ready, let it cool and peel it. Cut the inside into thick pieces.
Peel the pink tomato and cut it into thick slices.
Peel and cut the cucumber into circles and the garlic clove as well.
Finally, peel the red onion and cut it into thin crescents.
Arrange the tomato slices lengthwise in the center of an oblong platter and sprinkle with salt. Put the cucumbers and onions in two of the ends. Drizzle the salad with vinegar, salt and olive oil.
Put the eggplant in the center and also flavor it however you like. I put vinegar, salt, olive oil and the finely chopped garlic clove. You can also add fresh parsley.
Scatter the capers over the tomatoes and arrange the sheep's cheese on the side or on top of the eggplant salad.
A classic combination of rich layered salad with eggplant - proven good taste!
