Salad of grilled eggplant and mozzarella

Sprinkle the aubergines on both sides lightly with salt and leave the liquid between kitchen paper for 15 minutes.

Wipe the slices with paper towels and brush them on both sides with a little oil.

Gril brown on both sides in a grill pan and drain on kitchen paper.

Arrange the paste eggplant, tomato, mozzarella and basil on a round flat dish and sprinkle with salt and freshly ground pepper.

Pour a little bit of olive oil over it.