Eggplant cut crosswise in half, cut into plates with a thickness of 0.5 cm, So it may be easier to serve snack. Plate of eggplant with salt, leave for 30 minutes.

For dressing mix olive oil, lemon juice, soy sauce, finely chopped leaves of fresh Basil and chopped garlic.

Rinse with running water plate of eggplant, spread on a clean kitchen towel to dry. In a frying pan heat a little olive oil, fry the eggplant on each side.

Roasted eggplant spread on a plate (or 2 plates), and each slice generously spread the filling using a teaspoon. If dressings are not enough, just increase all the ingredients for the filling in equal proportions. Remove in the cold for 10 hours. The food is ready, you can eat. In Italy these eggplant served on thin slices of bread, toasted in olive oil.