½ cup Olive Oil, For Frying 108g
2 large Eggplants, Halved Lengthwise
1 pinch Salt And Ground Black Pepper To Taste*
¼ cup Fresh Basil Leaves 6g
3 cloves Garlic, Minced 9g
2 tbsps Pine Nuts
2 tbsps Freshly Grated Parmesan Cheese 10g
3 tbsps Extra-virgin Olive Oil, For Pesto 40.5g* Optional