30 minutes

eggplant, 15,87 oz
apple, 7,05 oz
iceberg salad, 8,82 oz
pecorino, 2,65 oz
raisins, 2,47 oz
pitted green olives, 5,3 oz
sugar, 3 tbsp
salt, to taste
extra virgin olive oil, to taste
white vinegar, to taste


Wash the eggplant and cut into rounds.
Heat the grill to maximum temperature and place the slices of eggplant.
After about 10 minutes, turn slices.
Meanwhile in a bowl pour plenty of water and raisins. Let it soak for about 10 minutes.
Wash the salad, cut into small pieces and place in a bowl.
Cut into slices olives and add to salad.
Wash the apple and cut in two. Remove the core and cut into slices.
Lay the apple slices on the hot grill and turn them when they start to brown.
In a bowl pour the sugar, then turn the hot apple slices in sugar eliminating the excess.
Add to salad, eggplant slices and the apple. Grate pecorino flakes and season with oil, vinegar and salt.

Thanks to Caramel Candy.