Tomato salad with aubergine, mozzarella and basil

Halve the aubergine and make multiple small cuts into it. Press rosemary, garlic and thyme into the cuts. Season with salt and pepper, drizzle with a little olive oil and bake in the oven at 180 degrees for about 35 minutes until golden brown.

Remove the herbs and spoon the aubergine flesh out of the peel. Mix finely chopped garlic and basil into the aubergine flesh.

To make the tomato salad, halve a beefsteak tomato and press it through a sieve with the cut surface facing down. Season the liquid with salt, pepper, olive oil, garlic and basil. Wash and slice the remaining tomatoes and marinade them in salt, pepper, olive oil, balsamic vinegar and garlic.

Spread some of the tomato salad on a plate and place the aubergine and tomatoes on it. Quarter the mozzarella balls, arrange them on the plate and garnish with wild basil.