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