- 2 eggplants
- 80g of parmesan cheese
- 80g of pine nuts
- 1 small clove of garlic
- 40g of olive oil
- salt pepper
Place them on a baking sheet and bake in a preheated oven at 180°C for 45 minutes.
Remove the skin and do not run the eggplant under water!
Let drain for 15 minutes then put the flesh in a blender with the rest of the ingredients.
Pepper to taste and don’t add too much salt (the parmesan is already quite salty!).
Blend for a smoother texture and taste!