300 gr of washed datterini tomatoes, dried and cut into 4. 12 round slices of aubergine, boiled in salted water for 2 minutes 50 gr chopped almonds 1 clump of mint Olive oil as required Salt ½ a finely chopped garlic clove
I mix the tomatoes with the almonds, add salt, the chopped mint, a drop of oil and try to obtain a creamy mix. I arrange the aubergine on an oiled baking tray, and pour the datterini mix over them and leave to roast in the oven at 200 ˚C for 5 minutes.