EGGPLANT SAUCE
I n g r e d i e n t s
- 3 eggplants
- 40 g olive oil
- 4 basil leaves
- black pepper to taste
- salt to taste
- aluminum foil
I n s t r u c t i o n s
- Cut eggplant in half, carve lengthwise, season with salt and pepper.
- Wrap them in aluminum foil and bake them in the oven for 30 minutes.
- When cooked, mash them with a fork, reducing them finely and season with basil and the extra virgin olive oil.
