Peel the eggplant (if it’s not organic) then wash, cut it, and slice it into 1/2″ disks.

Once the eggplant is cut, place the slices in a colander, add salt and let them strain for a couple of hours.

In this way, the water, which makes the eggplant taste bitter, exits out of the vegetable.

Extra virgin olive oil is ideal for frying eggplant because it reaches the combustion point at high temperatures.

If you want to use another oil, use peanut oil.

To obtain an excellent, light, and crispy eggplant, it must“float” on the oil.

Dry the excess oil from the aubergine disc.

Arrange the eggplant discs in a serving dish.

Chop tomatoes, capers, basil, mint, and garlic.

Put the chopped vegetables in a bowl and add salt and pepper, mix very well.

Place a spoonful of chopped vegetables on each eggplant disc.

Season with a few drops of glazed balsamic vinegar.