Aubergine with smoked salmon and goat cheese

Preheat the oven to 200 °C.

Drizzle the aubergine with vegetable oil, season with salt and pepper, then place it on a baking tray and bake in the preheated oven for 20 minutes. Afterwards, let it cool, peel it, cut it in half lengthwise, then cut both halves into 6–8 strips depending on their size.

Place the sliced aubergine in a bowl, add 2 tablespoons of olive oil and the finely chopped thyme, mix well, and set aside.