How to make
Wash the eggplants, cut them into round slices. Put in a bowl with salted water to drain out the bitter juice. Dry them and sprinkle with salt, then fry in heated oil until golden. It's best to leave them on paper towels after that to get rid of the excess oil.
Next, make a sauce from the mustard, honey, balsamic vinegar, olive oil and fresh basil. Put them all in a blender and blend.
Arrange the eggplant slices in a suitable plate and smear with the prepared sauce.
Sprinkle the grated feta cheese on top, then the finely chopped onions.
Add diced tomatoes at the end.
Garnish with fresh basil and olives.
