Ingredients
- Aubergine (1 large or 2 small)
- Salt
- Olive oil (about 2-3 tbsp)
- Fresh herbs (for example, mint, parseley, chives, or basil, or thyme)
- Tomatoes (cherry or large), diced or a little lemon juice or balsamic vinegar
- Chile flakes (optional)
What to do
- peel (with potato peeler) and dice the aubergine(s)
- cook the aubergine dices with a little salt in a pot at medium, then low heat. No oil
- turn often
- when the aubergines are cooked (about 20-30 minutes), poor in a salad dish
- add the tomatoes (or lemon juice or vinegar), the herbs, the chile flakes, the olive oil
- taste and adjust for salt
- serve immediately lukewarm or chill
