for one person:
1 aubergine
3 tomatoes
1 leek
3 spring onions
chicken breast or turkey pieces for 1 person
2 slices of Edam or Gouda cheese
spelt bread crumbs or spelt cereal flakes
Slice the aubergine length way and sprinkle the slices with salt. Leave this for 30 minutes to extract the bitterness of the aubergine. Rinse the salt off the aubergine and fry the slices on both sides. Move the aubergine slices to a baking tray and prepare the tomato filling.
Cover the tomatoes with boiling water. Refresh them under a cold tap. Peel the tomatoes and cut them in small pieces. Cut the spring onions and slice the leek. Put the onions, leek, tomatoes and meat in a skillet and fry for 5 to 10 minutes. Season with pepper if you like. There is no need to add salt. Rinsing the salt off the aubergine will not remove all salt.
Move the tomato mixture to the baking tray Cover the aubergine slices. Spread bread crumbs or cereal flakes on top of the tomato mixture. Cover all with the cheese slices. Bake in the oven (200 C) for 15 minutes. It is ready when the cheese has melted and browned.