Eggplant Caprese Salad With Crispy Garlic & Aged Balsamic

Ingredients

• 1 large eggplant (aubergine, sliced into 0.5-cm thick disks)
• 1/2 teaspoon sea salt
• 5-6 tablespoons olive oil (or macadamia oil, more if needed)
• 2 cloves garlic (thinly sliced)
• 8 cherry tomatoes (halved (1 large tomato can be sliced instead))
• 3 oz mozzarella cheese (soft, buffalo mozzarella is best, sliced (80-90 g))
• 10 medium basil leaves
• 1 tablespoon aged balsamic vinegar
• Extra sea salt and pepper to season