for 4 person

Aubergines

2	aubergine (approx. 550 g)

Cream

1 tbsp	pine nuts
¼ bunch	sage, finely chopped
¼ bunch	parsley, finely chopped
1	organic lemon, grated peel, approx. 2 EL juice
½ tbsp	olive oil
¼ tsp	sea salt
a little	pepper

How it's done

Aubergines

Charcoal grill: Cover and grill the aubergines on the charcoal for approx. 6 mins. on each side.

Cream

Without adding any oil, toast the pine nuts in a non-stick frying pan until golden brown. Scrape the aubergine flesh away from the skin using a spoon, roughly chop. Stir in the herbs, lemon zest, lemon juice and olive oil, season.

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