An aubergine spread to serve on Salatì Pomodoro e Origano, inspired by melanzane a funghetto.
Ingredients
- 1 large aubergine
- 1 clove of garlic
- Extra virgin olive oil, salt, pepper
- A few cherry tomatoes, to garnish
- Volpe SALATì Tomato and Oregano, to serve
Method
- Cut the aubergine into small cubes. In a large pan, heat the oil with the garlic clove.
- Add the aubergine and cook over high heat for about 15 minutes, until golden and soft. Season with salt and pepper. Remove the garlic.
- Transfer half the aubergine to a blender jug and blend with a drizzle of raw oil to obtain a smooth cream.
- Fold the cream into the remaining cubed aubergine.
- Serve the cream warm, garnished with a few pieces of fresh cherry tomato and the SALATì biscuits on the side.