Aubergine and tomato salad from the oven with mint and pepperoni dressing

ZUTATEN:
(for approx 2 people)

2 Auberginen
5 Rispen-Tomaten
​100 ml Olivenöl
Salz
frisch gemahlener Pfeffer

für das Minz-Peperoni-Dressing
1 Bund Minze
2 Knoblauchzehen
150 ml Oivenöl 
1 Peperoni, mittelscharf
2 EL Balsamico
1 EL Tomatenmark
Salz
frisch gemahlener Pfeffer

optional:
Minzblätter oder Petersilie zum Garnieren

PREPARATION:

1. Preheat oven to 200°C circulating air.
2. Wash aubergines thoroughly and cut into small pieces. To do this, cut the aubergines in half, cut the lengthwise halves in half again and divide these pieces again to make wedges. (On the photo next to the ingredients you can clearly see the steps)
3. Put the aubergine pieces on a baking tray covered with baking paper and season with olive oil, salt and pepper. Bake in the oven for 30 minutes. 
4. Wash the tomatoes thoroughly, cut them in half and cut out the green stem. Cut the halves into quarters again. Put the tomato pieces aside.
5. Wash the mint thoroughly, remove the stalk of the pepperoni, cut in half and remove the seeds. Place in a tall container together with two peeled cloves of garlic and the remaining ingredients for the mint and pepperoni dressing. Puree with a hand blender to a creamy dressing. Season to taste with salt and pepper.
6. Remove the aubergines from the oven, add the tomato pieces and bake for another 10 minutes at 200°C. 
7. Remove the aubergines and tomatoes from the oven, let them cool down a little and put them in a bowl or directly onto two plates. Garnish with dressing and fresh herbs. Bon Epi-tit!