Vegetable cous cous with fish balls
Sauces from Italy
translated by Italian with
fragrant and tasty Pesto
Wash and dry the eggplants, crack them with a fork and place them on a baking sheet covered with parchment paper. bake for 20 minutes at 200 °.
Eggplants should be soft and easy to dig with a spoon to remove the pulp, which will go into a blender along allolio, mint, cheese and almonds.
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If you use mint, my advice is to add slowly and taste, the mint flavor you must feel it should not be too strong and persistent.
Obviously it is great on pasta, but is also perfect served with crostini for an appetizer or an entree.