MELANZANE E PATATE CON BASILICO E SEMI DI SESAMO or EGGPLANT AND POTATOES WITH BASIL AND SESAME SEEDS
I just came home from Florence where me and my friend have been sneaking around on the backstreets because I really can’t stand the normal routes that lead to the usual tourist attractions. I had enough of them when we lived there so nowadays I always try to walk on all the beautiful streets that are there behind the usual backdrops, unknown to those who doesn’t live there. I did take some photos but I’ll post them some other day, right now I have to start preparing the pizza and then I want to lie down for 20 minutes and read, I started a very promising book yesterday!
This is my contribution to Weekend Herb Blogging, this week Sher of What Did you Eat is organizing the event; she will surely make a beautiful roundup if it is anything like her normal posts!
When Kalyn asked for to blog about our favourite herb a couple of weeks ago I was torn between basil and rosemary so it is not more than right that I post a recipe with it this week! It is really a very versatile herb, I use it for almost anything actually and the day I find a perfume that smells like it, I’ll buy it immediately!
MELANZANE E PATATE CON BASILICO E SEMI DI SESAMO or EGGPLANT AND POTATOES WITH BASIL AND SESAME SEEDS
4 potatoes
20 basil leaves
1 clove of garlic
1-2 tbsp sesame seeds
Salt
Olive oil
- Heat up the oil together with the garlic and then you first sautè the potatoes until golden and crisp. When they are ready, you let them drip off excess fat.
- Meanwhile you sautè the eggplant until almost golden and then you unite the two and continue to cook. Don’t forget the salt.
- While they sautè, you chop the basil leaves finely and mix it with some olive oil and then you toast the sesame seeds in a frying pan. Mix the seeds with the basil oil.
- When the eggplant is golden and as crisp as eggplant can get, you add the basil and sesame seed oil and mix well.
- Serve!
