Aubergine tartare on peppers cream


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
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
freshly ground pepper

PREPARATION TIME approx. 20 minutes


| 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.

| 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.

| 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.

|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.