|250 g||Boiling Potatoes|
|2 tbsp||Olive Oil|
|Pepper from the mill|
|1 tbsp||White Balsamic Vinegar|
|1 tbsp||Smooth parsley|
For the aubergine potato salad, first boil the peel of potatoes. Cut the eggplant, paprika, onions and garlic into small cubes. Steam in oil until soft. Season aubergines with pepper and salt. Deglaze with vinegar. Put the aubergines in a bowl. Allow to cool. Drain the potatoes. Place in cold water to cool more quickly. Peel, dice and mix with the salad. For the salad sauce mix mayonnaise with milk. Season with salt and pepper. Mix the potato salad with the eggplants. Cut the tomatoes into cubes and fold in. Cut the parsley into strips and sprinkle the potato salad over the aubergines.