Mediterranean hail,

Turns the oven and let warm to high temperature.

Thoroughly wash the eggplants, dry them with a cloth and put them on the counter. To each Hazle 3 parallel cuts along, taking care to be deep, but not cross to the other side. Place each eggplant on a square of foil. Using two fingers keep open a cut inside and take a teaspoon of olive oil and a pinch of sea salt. Repeat with all the cuts and then wrap the foil eggplant, leaving the closure on the top. Repeat with the other eggplants and Put them in the oven. Bake for 30 minutes.

By while cooking hail paste as indicated by the package. When ready, estílala well, moving the colander for 1 minute, so that the paste to dry well with its own heat.

Then transfer it to a bowl, take a few squirts of olive oil a few pinches of salt and stir well. Let stand until cool.

Cut the cherry tomatoes in half, leaving them in a large bowl. Check into a good jet olive oil, balsamic vinegar and fresh pepper. Add several pinches of sea salt, it incorporates well and let marinate.

When the time is up the eggplants carefully take them out of the oven. Desenvuélvelas and cut them in half lengthwise. Using a tablespoon, ripping apart the flesh inside the skin.

Transferred to a board and cut into irregular pieces. Let it cool.

In the meantime, shredded mozzarella fingers and set it by hand.

Having everything ready is time to put together a lovely fountain. Pon first base variety green leaves, taking care that stick out from the sides towards the edges.

Adds in the center the hail paste and then distributed over cherry tomatoes, eggplant pieces of roasted and comminuted mozzarella.

Ends with basil (chopped leaves and some other whole) and flavored with the juice left in the bowl of tomatoes, plus a few squirts of lemon juice.