Eggplant Pizza With Fresh Pesto And Pine Nuts

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La Tartine Gourmande


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1/2 cup pine nuts (50 g)

1/2 cup olive oil (10 cl)

A nice bunch of fresh basil

1 x garlic clove

50 g parmesan freshly grated

17.5 oz Pizza dough (500 g) plus extra flour to roll the dough

2 large eggplants (about 500 g as well)

3 x garlic cloves

2 tbsp pine nuts

A bunch of fresh mint leaves

Olive oil to brush the eggplant and the dough

Salt for the eggplants

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