Salad with eggplant and rosemary sausages

Preheat the oven to 200 ºC. Remove the garlic cloves, do not peel them. Cut the aubergines in quarters lengthwise. Drizzle a baking sheet with 2 tbsp oil and spread the eggplant, tomato and garlic.

Prick some holes in the sausages with the skewer and add tartlets of rosemary. Also place on the baking sheet. Sprinkle everything with pepper and salt and spread 2 tbsp oil. Spoon and put in the oven for about 35 minutes. Scoop occasionally.

Divide the eggplant, tomato and basil over a bowl or 4 plates. Peel the garlic cloves and add. Slice the sausages into pieces and spread over the salad. Drizzle with the rest of the oil and vinegar and serve with the romaine lettuce. Delicious with ciabatta and some roasted pine nuts over it.