medium sized eggplants
Handful fresh basil leaves
Half loaf of stale bread
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic
Salt and pepper
Cut the eggplant into 3cm cubes. Put a colander into a bowl, pour in your eggplant cubes and sprinkle liberally with salt (salt draws out the excess liquid).
Place the eggs into a saucepan of water and bring to the boil for 7 minutes. Allow to cool, then peel, cut into slices and set aside.
Cut the stale bread into 1cm cubes and fry in the olive oil until crispy, then sprinkle with salt and pepper.
Finely chop the garlic and mix with the olive oil and balsamic vinegar. Add salt and pepper, taste and adjust for seasoning and set aside.
Pat dry the eggplant with kitchen paper.
Assemble a layer of eggplant onto your platter, followed by bread cubes and egg slices, drizzle with dressing, scatter over basil leaves and enjoy!