Ingredients

  • Long aubergines gr 800
  • White wine vinegar ml 200
  • Garlic n. 2 cloves
  • Fresh mint to taste
  • Organic Extra Virgin Olive Oil to taste
  • Salt to taste
  • Black pepper to taste

Procedure

  1. Wash the aubergines and cut them into slices about half a centimetre thick. Sprinkle the slices with a little salt and leave them to drain in a colander for 30 minutes.
  2. Rinse the slices, dry them carefully with kitchen paper and, in the meantime, heat plenty of Organic Extra Virgin Olive Oil in a frying pan.
  3. Fry the aubergines a few at a time until evenly golden. Drain on paper towels and salt lightly.
  4. In a small saucepan, pour the vinegar and reduce over low heat until syrupy. Season the aubergines with chopped garlic, salt, pepper and the vinegar reduction.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Moraiolo (Umbria) cultivar EVO Oil with a decidedly herbaceous medium fruitiness with hints of almond and artichoke: medium bitterness and pungency to match the intense hints of truffle and the savouriness of Parmigiano Reggiano DOP.

ORGANIC WINE PAIRING

A red wine from Tejo, blended from Aragonês, Cabernet Sauvignon, Petit Verdot, and Syrah, is the perfect partner. Full-bodied and spicy, with notes of dark fruit, pepper, and tobacco, it softens the acidity of the vinegar and stands up to the fried texture.