Ice-Cold Vegetable Cakes

Ingredients

• 2 aubergines
• olive oil
• Salt
• Pepper
• 8 tomatoes
• 1 tbsp Olive Oil
• 1 onion
• 1 Garlic clove
• Salt
• Pepper
• Basil
• 0.5 aubergine
• 1 tbsp flour
• frying oil
• green bush basil

Instructions

1. 1.

   Wash, dry and slice the aubergines into thin rounds. Fry them in plenty of olive oil until golden, seasoning with salt and pepper.

2. 2.

   Briefly blanch the tomatoes, cool, peel, quarter and dice. Peel and halve the onion and garlic, then finely dice. Sauté the onion and garlic in a little olive oil, add the diced tomatoes, let simmer slightly, and season the tomato ragout with salt, pepper and basil.