The eggplant cream
Instructions
Saute the garlic.
Cut the Eggplant into small cubes very small and let them cook in the oil until they're wilted, add the anchovies and let them melt and eventually the Basil.
Turn off, drain the eggplant from the oil and place them in a bowl, blend and keep them warm.
With the cream flavoured the pasta.
Ingredients and dosing for 4 persons
- 1 great eggplant
- Frying oil
- 1 clove of garlic
- 4 anchovies in olive oil
- Basil