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.
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.
Wine
Maximum 24 hours in the refrigerator
Served with toasted bread.
Italia, Sardegna
| Energy (kcal) | 604 |
| Carbohydrates (g) | 4 |
| of which sugars (g) | 3.9 |
| Fat (g) | 50.3 |
| of which saturates (g) | 3.6 |
| Protein (g) | 31.9 |
| Fibre (g) | 4.5 |
