INGREDIENTS
3 eggplants
1/2 kg of small onions
2 tablespoons of olive oil
2 tablespoons of canola oil
Lebre Gourmet salt
1 teaspoon of grated ginger
1 cup of dates with no seeds
1 1/2 tablespoons of pignoli
Tablespoons of lemon juice
2 tablespoons of chopped pepper mint
HOW TO PREPARE
Cut the eggplant in small, 1, 5 cm cubes and peel the onions.
Put some olive oil on a tray and fry the eggplant and the onion.
Add salt and grated ginger. Put in the oven with medium temperature for 30 minutes.
Add the dates cut in cubes, smaller than the egg plant, and mix them well and put in the oven for 15 more minutes. Bake the pignoli for some time separately but don’t let them brown.
Take the egg plant from the oven and add lemon juice, the pignoli and the chopped pepper mint.
Finish with some Lebre Gourmet salt.
Suggestion: it goes well with meat and poultry.
