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Prep time
15 minutes
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Cook time
1 hour
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Serves
4
Author Notes
There's nothing like Sicilian cuisine when it comes to eggplants... Usually though the vegetables are fried. This spread however is quite healthy, and it can also be used as a sauce for a dish of pasta just by adding more olive oil. —One Lazy Tooth
Ingredients
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2
medium eggplants
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2
cloves of garlic
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1 bunch
basil
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25 grams
almonds
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40 grams
pecorino cheese
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extra virgin olive oil
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salt
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pepper
Directions
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Cut the eggplants in half lengthwise and repeatedly pierce them with a fork
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Preheat the oven to 220° C and broil the eggplants for 30 minutes
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Let the aubergines cool for 10 minutes, then squeeze the excess of water out of the vegetables.
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Broil them again at 180° C for 30 minutes, then skin them.
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Grind the garlic, basil, almonds and cheese in a blender. Then add the pulp of the eggplants, salt, pepper and olive oil to your taste and blend again.
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