A Mediterranean side dish that sees aubergines, one of the most widely-found vegetables in Sicilian cuisine, as its chief protagonist
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INGREDIENTS |
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Aubergines |
500 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Lemon |
1 |
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n° |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Wash, peel and dice the aubergines. |
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| 2. |
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Place in a pan with oil, salt and pepper. |
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| 3. |
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After allowing to brown, lower the heat and cover. The aubergines must cook for about 15 minutes over a low heat, stirring occasionally and if necessary adding a little water. |
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| 4. |
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Once they are soft, puree the aubergines with the lemon juice. |
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| 5. |
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Serve with seasonal raw vegetables and lightly charred croutons. |
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CHEF'S NOTE |
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For this recipe, it is best to use the long type of aubergine with light flesh as it is more suitable for making puree. |
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Etna White is recommended for these dishes; it originates from the slopes of Europe's most famous volcano. A wine with a dry and harmonious aroma, a refined and fragrant flavour, it is the result of the unusual micro-climate of the area in which it is produced. |
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