Crostini with aubergine sauce

Method

Calories: 396

1. Insert the paddle in the bowl.
2. Chop the shallots and put them in the bowl together with 1 measure of oil lev. 5.
3. Close the lid, set the thermostat to position 4, press the bottom heating element button and press the on/off button.
4. Sauté for 2 minutes.
5. Add the aubergines cut in cubes, the tomato paste diluted in 100 ml of water and the salt and cook for 23 minutes.
6. When cooked, removed the aubergines and allow them to cool. Put the almonds in the bowl and toast for 4-5 minutes.
7. Blend the aubergines with the almonds, parmigiano cheese, olive oil and basil to create a uniform mixture.
8. Remove the paddle from the bowl (be careful, it will be hot), put the crostini in and toast for 4-5 minutes or until they have reached the desired degree of browning.
9. Fill each piece with the previously prepared sauce.