Ingredients
- Whole eggplants
- Olive oil
- Fleur de sel
- Ground pepper
- Basil
- Washed and dried lemon peel
Procedure
Heat the oven to 220°.
Wash and dry the eggplants and wrap them in alu paper. Bake for an hour or so.
Let them cool for a moment, remove the pulp and place about 15 minutes in a colander.
Then place in a container with the rest of the ingredients and let stand.
Serve on a plate adding lemon zest and basil.