Serves 1
Directions
- 1Wash the eggplants.
- 2Put them on a tray and bake them in the oven.
- 3Open them.
- 4Remove the pulp.
- 5Put the pulp in the blender.
- 6Add almonds, coarse salt, garlic clove, basil leaves and oil.
- 7Blend until you get a cream.
- 8Serve on croutons or pasta.
Ingredients
- 500 g Melanzane
- 50 g Mandorle
- 5 foglie Basilico
- 1 spicchio Aglio
- 150 ml Olio extravergine d’oliva
- Sale grosso
Equipment
trayovenknifespoonblender
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