Try the recipe and let yourself be won over by the fresh and tasty flavor of this summer dish! Delicious vegan summer eggplants!
Step 1 of 2: Cut the eggplant lengthwise, sauté the garlic with the oil and cook the eggplant together with two basil leaves for about 15 minutes, turning it from time to time and adding a few tablespoons of water. Salt to taste.
Step 2 of 2: Serve the eggplants cold together with the handful of pine nuts and the tofu cut into cubes, then add fresh basil and dress with extra virgin olive oil and basil.
Recipe by Manu food writer
In summary: Contains nickel · Allergens detected: Soy
| Average values | Per 100 g |
|---|---|
| Energy | 2,527 kJ604 kcal |
| Fat | 50.3 g |
| of which saturated fatty acids | 3.6 g |
| Carbohydrates | 4 g |
| of which sugars | 3.9 g |
| Fibre | 4.5 g |
| Protein | 31.9 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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