Eggplant slices with cream and tomatoes

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even
Cut the aubergines into slices, grease with olive oil and sprinkle with salt. Fry the eggplant on both sides after 3-4 minutes.
We cut the tomatoes into slices.
In Mascarpone, we wrap the cheese in mayonnaise with garlic, salt, pepper and dill. On a fried slice of eggplant, add tomato, cream, nuts, garnish with chopped parsley.

Ingredients

2 pcs. Eggplant
3 pcs. tomatoes
100 gr. Mascarpone cheese
Spoon mayonnaise
Multiple cloves of garlic
A handful of nuts
Parsley
Dill
Salt, pepper