The sunshine of the Southern Italian region of Basilicata is encapsulated by this new recipe, which contains aubergines like you have never seen them before. PDO Red Aubergines of Rotonda look like tomatoes, smell like prickly pears and have a delicately piquant flavour: rather than confusing the palate, these different sensations surprise your taste buds with playful expectation. Morgan has used the firm, crunchy aubergines in a light, clean-cut recipe. The sharp, slightly bitter aftertaste with citrus notes is contrasted with his trademark sweet and sour qualities.
Due to its appearance, in Basilicata the PDO Red Aubergine of Rotonda is known as the “merlingiana a pummadora” (“tomato aubergine”). Although it has well-established roots in the Pollino National Park area, its true origins lie much further south, in Africa. It was brought to Italy after the country’s colonial campaigns in Ethiopia.
PDO Red Aubergines of Rotonda, white wine vinegar, Cervia salt, sugar, organic sunflower oil, extra virgin olive oil.
How to eat it:
The PDO Red Aubergine of Rotonda is delicious with cheese, grilled white meat and roast fish. It can add character to the filling of a gourmet sandwich or offer an original way to enhance the flavour of a mixed leaf salad with rocket and fresh basil.
How to store it?
Store it in a cool place, away from sources of light. Pasteurized product.