Tomato and eggplant salad with cream cheese balls

Name: Tomato and eggplant salad with cream cheese balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Aubergines (about 500 g); 10 TABLESPOONS Basil oil; 1/2 bunch Basil; 1 package (200 g) Double cream cream cheese; 6 Tomatoes; 1 Onion; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Aubergines (about 500 g)
10 TABLESPOONS Basil oil
1/2 bunch Basil
1 package (200 g) Double cream cream cheese
6 Tomatoes
1 Onion
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and slice the aubergines. Fry briefly on both sides in 4 tablespoons of hot oil. Remove from the pan and drain on kitchen paper. Pluck basil leaves from the stalks and chop them except for a little to garnish. Form cream cheese into small balls and roll in basil. Wash and clean the tomatoes and cut them into large pieces.
2
Peel and finely chop the onion. Mix remaining oil and vinegar, add onion. Season with salt and pepper. Mix aubergines and tomatoes with the onion vinaigrette. Arrange cream cheese balls on top
3
Dishes: Wedgwood