Eggplant bruschetta

A bruschetta with less carbs than the ordinary with bread.

2 egg plant

2 tbsp olive oil

salt and pepper

1,5 dl ajvar relish

0,5 red onion

400 g cherry tomatoes

150 g feta

2 tea spoons white balsamic vinegar

1 tbsp olive oil

0,5 pot basil

Cut the egg plant in 1,5 cm thick sliced. Rub in the oil and add salt and pepper. Fry or barbeque the egg plant. Plate. Spread ajvar relish on top. Chop the red onion and half the tomatoes. Mix tomatoes, onion, crumbled fet, vinegar, oil and chopped basil. Place the tomato mix on top.