Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 13

Slice aubergines, tomatoes and courgettes, toss them in plenty of olive oil, then season with lots of garlic, black pepper, salt and finely chopped rosemary. Roast till everything is very soft. Chop a handful of basil leaves, stir them into mayonnaise and beat in some of the garlicky juices from the roasting tin. Stop before it curdles. Slather the basil mayo over crusty bread, then pile on the vegetables.