Instructions

1. Wash the eggplant and cut it into small cubes.
   
2. Heat a drizzle of olive oil in a pan and sauté the peeled garlic cloves.
   
3. Add the eggplant cubes to the pan and cook over low heat, covered, until completely tender (20-30 minutes), stirring occasionally. Add a little water as needed to prevent sticking.
   
4. Meanwhile, shell the walnuts and finely chop them until they resemble a flour-like consistency.
   
5. Wash and pat dry the basil leaves.
   
6. Once the eggplant is cooked, transfer it to a blender. Add the walnuts, basil, mint, 10 grams of olive oil, and salt. Blend until smooth and creamy.