1/2 kg eggplant
1 cup chopped onion
1/4 cup chopped garlic
1 tbsp chopped green chillies
4 tbsp basil oil
1 cup balsamic vinegar
1 cup extra virgin olive oil
1 cup chopped tomatoes
3 tbsp lemon juice
salt to taste
basil leaf - to garnish
Cut eggplant into thin slices and grill it.
In a bowl, mix onions, garlic, green chillies, basil oil, balsamic vinegar, extra virgin olive oil, chopped tomatoes, lemon juice and salt.
Take a separate bowl and line its base with the eggplant slices. Pour over the salad mixture and then add another layer of eggplant slices on top, this time the other way round.
Seal it with a cling film and refrigerate for 2 days.
Now, cut the refrigerated layers into square pieces and sprinkle some basil oil, tomato vinaigrette and balsamic reduction.
Garnish with basil leaf and serve.