D-Man and Pivo
Puffed eggplant with yoghurt and herbal oil
Roast the nuts in a dry frying pan. Chop fine and keep separate.
Mix the yogurt with the garlic and season with salt and pepper.
Purée the rest of the oil with the fresh mint and basil to a green oil. Cook the rice.
Remove the aubergines from the oven and serve them with the yoghurt, herb oil, nuts and rice.
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