/ 0.19 g
We use fresh violet skin and white pulp eggplants with an intense flavor and slightly peppery. We cut them in very thin fillets so you can get a special consistency and fragrance. They can be eaten the way they are as appetizer or paired with salami, meat and cheese. Ideal as: This recipe is very fast for those who love the eggplants and strong flavors. Open in half a sandwich type “Arabic”, pour the extra virgin olive oil you find inside the jar, lie on some of our slices eggplant and two slices of fresh goat cheese. Finish by adding a teaspoon of Pesto from Oilalà. Close and good lunch!
|Ingredients||Eggplants (63%), Extra Virgin Olive Oil (34%), Chili, Oregano, mint, Salt, Wine vinegar, Citric acid, Ascorbic acid.|