Cut the eggplant lengthwise, sauté the garlic with the oil and cook the eggplant with two basil leaves for about 15 minutes, turning occasionally and adding a few tablespoons of water. Salt to taste.
Serve the eggplants cold with a handful of pine nuts and diced tofu, finally fresh basil and a dressing of extra virgin olive oil and basil.
Up to 24 hours in the refrigerator
Served with toasted bread.
Italia, Sardegna
| Energy (kcal) | 265.12 |
| Carbohydrates (g) | 0.88 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 26.21 |
| of which Saturates (g) | 3.31 |
| Protein (g) | 5.81 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.01 |
