For 6 people
For 6 people
Remove the eggplant peduncle. Wash them and cut them in half. Crush their flesh and place the eggplants on a baking sheet.
Grate the garlic and ginger. Mix everything with curry, cumin, turmeric, chili, salt and pour olive oil. Mix.
Brush the grid half-arbergins. Put them in an oven preheated to 190°C for 40 minutes.
Sprinkle with basil and sesame grains and serve.
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