About the Recipe
1 tbsp olive oil
A handful grated parmesan
A handful walnuts
A bit of lemon shell
1 tbsp liquid basil
Cut the eggplant into slices and drizzle with salt. Let them rest for half an hour to cut out the bitterness.
Mix olive oil and liquid basil and brush the mix over the eggplant slices, before drizzling with a bit of extra salt.
Grill the slices for 5 minutes on each side and drizzle a good amount of parmesan on top.
Chop the walnuts and lemons and drizzle the chopped nuts and lemon shell on top of the eggplant slices before serving.