Ingredients
- Eggplant
- Olive oil
- Fleur de sel
- Ground pepper
- Basil
Proceedings
Heat the oven to 220° and put the washed and dried eggplants in for an hour or so.
Let cool and remove the pulp by placing it in a pasta strainer to let it lose its water.
Place it on a plate with a drizzle of olive oil, ground pepper and basil.