M�rke: iContadini

We plant a particular variety of long aubergine in May and start the harvest in July, and finish it in September.

Directly from the fields, the aubergines arrive in our company, we cut them into slices, let them mature in tanning and then we put them in pots with fresh mint and just a touch of spicy.

The result is surprising, a simple but at the same time fresh dish, in which the lively character of the aubergine is clearly felt, in perfect symmetry with the other ingredients.

Ingredients:

eggplant (65%),
sunflower oil,
extra virgin olive oil,
spicy pepper,
apple cider vinegar,
mint,
sugar,
whole salt,
dried garlic,
lemon juice.