Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 200g 4 slices of bread. of shrimps boiled in brine 200g. grilled eggplant, sliced 2 firm tomatoes 1 clove garlic 4 tablespoons olive oil 1 tablespoon balsamic vinegar 1 lime (juice) 3-4 chives salt pepper -------------- ------------ PROCEDURE Pour into a bowl the oil, balsamic vinegar, lime juice, salt and pepper.
Add the shrimp, stir, drain and set aside the dressing. Peel the eggplant slices and mash the pulp well, crush the garlic clove and grind into a paste. Peel the tomatoes, remove seeds and cut into cubes. Mix garlic, eggplant and tomato sauce with the shrimp until a froth. Remove the crust from the bread, cut in half 'and toast.
Cover with the cream of eggplant and arrange over the shrimp. For serving, garnish with chopped chives. 
Add the shrimp, stir, drain and set aside the dressing. Peel the eggplant slices and mash the pulp well, crush the garlic clove and grind into a paste. Peel the tomatoes, remove seeds and cut into cubes. Mix garlic, eggplant and tomato sauce with the shrimp until a froth. Remove the crust from the bread, cut in half 'and toast.
Cover with the cream of eggplant and arrange over the shrimp. For serving, garnish with chopped chives.
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