Eggplant appetizer with mozzarella balls

Cut the eggplant into 1 cm thick rings.

Put in a frying pan with vegetable oil and fry until tender on both sides for 2 minutes.

Cut the tomatoes and remove seeds and cores. Cut into strips.

Place tomatoes, chopped mozzarella and chopped herbs in a bowl.

The fried eggplants should be cut into chevtertins and added to a bowl.

Season with salt and pepper. Fill with oil. Pass the garlic through a press and add at the end.

Place on a platter and serve with a fresh bread cake.

Bon appetit!