Sautéed mozzarella with steamed aubergine

Wrap the aubergine in tin foil and bake it in the oven at 180 degrees for around 30 minutes. Peel the aubergine and tear it into strips.

Halve the cocktail tomatoes, salt them and drizzle olive oil over them. Bake the tomatoes in the oven at 180 degrees for around 10 minutes until they dry out.

Chop the hazelnuts with a knife, thinly slice the red onion and finely chop the parsley. Combine the dried cocktail tomatoes, aubergine, olive oil and salt. Stir.

Dry the mozzarella on a piece of kitchen paper. Sautée the mozzarella in a frying pan with a little olive oil, salt and pepper.

To serve, arrange the mass of aubergine, dried tomatoes, hazelnuts, onions, olive oil, parsley, salt and pepper on a plate. Place the main act of the dish – the sautéed mozzarella – on top.