A recipe in the Middle East. Excellent on bruschetta, bread "home" or as a dressing for a nice first, perhaps by using whole wheat pasta. Recipe taken directly from my new big book "The Taste of Joy", a sort of yoga-union food.
What say you, you try it too?
1 kg eggplants (about 3 large eggplants) - 3 tablespoons olive oil - pizziccotti of salt (unless more) - 2 tablespoons soy sauce - 1 tablespoon lemon juice - a small crushed clove of garlic - a handful of fresh bean sprouts - Chives - sesame seeds for decoration
Cut the eggplant into cubes small / medium. Take a baking sheet with parchment paper and rivestilra lightly oiled. Transfer the eggplant cubes on top of the sheet of parchment paper and sprinkle again with a few tablespoons of olive oil and salt.
Bake at 180 degrees for about 40 minutes.
Mix the eggplant then baked in the oven and add the remaining ingredients until mixture is almost smooth.
Spread on lightly toasted pieces of bread.
Mix the eggplant then baked in the oven and add the remaining ingredients until mixture is almost smooth.
Spread on lightly toasted pieces of bread.
With this recipe I participate to the important and beneficial Sonia contest.
I do recommend you is too important to give a sign ^ _ ^
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