Try the recipe and be captivated by the fresh and flavorful taste of this summer dish! Delicious vegan summer eggplants!
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 |
