Stuffed Aubergine with Roasted Salad

Stuffed aubergine: Cut the aubergine lengthwise and make a couple of cuts in the "flesh". Season with salt and pepper. Sprinkle with olive oil and lay a couple of thin slices of garlic on each half. Then rejoin the aubergine and wrap in kitchen foil. Bake for 8 mins. at 250 degrees. Chop onions and garlic and warm them in a saucepan with tomatoes and a little oil at low heat.

Chop olives and oregano coarsely and whisk with the eggs. Take the aubergine out of the stove. Remove the kitchen foil and scoop out the flesh with a dessert spoon. Chop it coarsely and ad to the saucepan with tomato and onions.

Add ground almonds, grated parmesan, eggs, olives and herbs.

Fill the empty aubergine skins with the mixture, place them in the stove and bake for 8 min. at 250 degrees, until they are light golden on the outside.

Roasted salad: Cut pepper into strips and pick leaves from the chicory. Roast both parts in a pan at high temperature until lightly toasted. Turn off the pan and add honey. Shake it around a few times, add lemon juice of 1/2 lemon, lettuce leaves and a couple of spoonfuls of olive oil. Shake around again.