Cut the eggplant lengthwise, sauté the garlic together 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 along with a handful of pine nuts and diced tofu, finally fresh basil and 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 |
