INGREDIENTS PER 4 PEOPLE
basil, a few leaves
toasted almonds, 2,5 oz
oil, to taste
salt, to taste
Cut the eggplant into cubes 3-4 cm thick, sprinkle with salt and leave to drain for about half an hour. Pass them under water, drain and dry. Make a crumble with almonds.
Adjust the fryer to 180°C and fry the cubes until they are golden.
Put on paper towels and transfer into a bowl, add chopped almonds, a pinch of salt and basil.
Thanks to Cooking Elena.