1. Use a toothpick to poke holes in eggplants, place in a baking try and cook at 180˚C until soft, around half an hour. Leave to cool down.
2. Cut a carrot into
small pieces, mix with a pinch of salt, leave to soften slightly for 15 minutes.
3. Roast pine nut in a
dry pan, stirring all the time.
4. Cut eggplants into
halves lengthwise, scoop out the flesh, mash up by fork or blender, season with
lemon juice, salt & pepper. Mix in pine nuts, carrots and a handful of
chopped basil.
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