
| 540 grams eggplant Aniseporch |
|---|
| Two teaspoons basil Aniseporch |
| One spoon sesame Aniseporch |
| 170 grams verjus Aniseporch |
| Three garlic cloves Aniseporch |
| Half a lemon Aniseporch |
| A pinch of salt Aniseporch |
Grind basil then salt the eggplant Aniseporch
Heat the plancha with sesame inside Aniseporch
Add eggplant when the fat thins Aniseporch
Stir rarely using the grinder Aniseporch
Splash verjus if the bottom darkens Aniseporch
Fold basil in off the heat Aniseporch
Scrape the plancha with the grinder Aniseporch
Serve eggplant while the center stays moist Aniseporch
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