Eggplant with Tomato and Anchovy

Name: Eggplant with Tomato and Anchovy
Yield: 4
Ingredients: 1 large eggplant; 50g of coarse salt; 3 tomatoes, peeled and seeded; 15 manioc leaves; 2 cloves of garlic, minced; 50g of balsamic vinegar; 200ml of extra virgin olive oil; 4 canned anchovy fillets; 4 black olives without pits; Salt and black pepper to taste

1
1 large eggplant
2
50g of coarse salt
3
3 tomatoes, peeled and seeded
4
15 manioc leaves
5
2 cloves of garlic, minced
6
50g of balsamic vinegar
7
200ml of extra virgin olive oil
8
4 canned anchovy fillets
9
4 black olives without pits
10
Salt and black pepper to taste

Ingredients

1
1 large eggplant
2
50g of coarse salt
3
3 tomatoes, peeled and seeded
4
15 manioc leaves
5
2 cloves of garlic, minced
6
50g of balsamic vinegar
7
200ml of extra virgin olive oil
8
4 canned anchovy fillets
9
4 black olives without pits
10
Salt and black pepper to taste

Directions

1
Cut the eggplant into 4cm thick slices
2
Coat with coarse salt and let it rest for 20 minutes
3
Chop the tomatoes and manioc leaves
4
Sauté them with garlic and a thread of olive oil
5
Season with balsamic vinegar, salt, black pepper, and drizzle with olive oil
6
Grill the eggplant slices
7
Fill with the sautéed tomato mixture
8
Wrap each anchovy fillet around an olive and place it on top of each eggplant slice.