INGREDIENTS FOR 4 PEOPLE
2 aubergines
50 g of pine nuts
1 clove of garlic
LaSelva Extra virgin olive oil
2 tomatoes, cut into small cubes
1/2 bunch of parsley, finely chopped
1 bunch of rocket
LaSelva Dressing from balsamic vinegar of Modena IGP
Salt
According to the taste: LaSelva Hot chili sauce
Ingredients for the pepper cream:
1 red pepper
1 small onion
1/2 jar of LaSelva Vegetable stock
LaSelva Extra virgin olive oil
Salt
freshly ground pepper
PREPARATION TIME | approx. 20 minutes
PREPARATION
1 | Peel the aubergines and cut them into cubes. Lightly fry them in a pan with minced garlic and olive oil. Meanwhile, toast the pine nuts in the oven at 180 ° C or in a pan without oil for a few minutes.
2 | In a bowl mix the diced eggplant cooled with olive oil, crushed pine nuts and tomato cubes. Season with salt, LaSelva Hot chili sauce and chopped parsley.
3 | For the pepper cream, brown the sliced onion in a pan with the olive oil. Cut the peppers into small pieces, add them to the onions, season with salt, and cook for a few minutes. Add the vegetable stock and cook until the peppers are soft. Then blend and adjust for salt and pepper.
4 |Arrange the pepper cream on the plate and lay the aubergines tartare on it with rocket, olive oil and dressing from balsamic vinegar and serve.
NUTRITIONAL INFORMATION | Per serving: : 1060 kJ; 252 kcal; 6.9 g proteins; 20 g fat; 10 g carbohydrates
Tip | LaSelva Sweet pepper paste can also be used as an alternative to home-made pepper cream.