Griddled Scallops with Crispy Aubergines

This dish shows another taste alternative with basic ingredients. The sweetness of the scallops mixed with an almost bitter/burnt flavour of the frying works really well with the tomato and olive taste. For a quick salad dressing, just mix a few drops of balsamic vinegar with some olive oil and season with salt and pepper. Alternatively, a good extra-virgin olive oil would be enough on its own. Turn to p.11 to see the finished dish.