Ingredients

• an eggplant
• 250 g very fine white corn flour
• an avocado
• lemon
• basil
• fresh chilli
• extra virgin olive oil
• salt

For the recipe of corn scones with eggplant, mix the corn flour with 430 g of warm water and a pinch of salt, obtaining a consistent but soft mixture. Cover it and let it rest for 30 '. Peel the aubergine in alternating strips and cut it into very thin slices.

Salt them and let them rest for 30 '. Dab them to dry the release water and cook them on the grill or in a pan with a drizzle of oil for 1-2 minutes per side. Divide the dough into 8 balls and mash them giving them the shape of small scones.

Raise them with a toothpick, impressing them on the surface and cook them in a pan with a finger of hot oil for about 4 'per side, browning them well on both sides. Peel the avocado and mash the pulp with a fork; season it with the juice of half a lemon, a small piece of chopped fresh chilli, a few leaves of basil in strips, salt and a tablespoon of oil, obtaining a sauce. Cut the scones in half and stuff them with the roasted aubergines and the sauce.

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