Glass of Tomino cream, aubergine and dried tomatoes

Ingredients

  • Longo Fresh Tomino
  • Aubergines
  • Extra virgin olive oil
  • Salt
  • Oregano
  • Dried tomatoes
  • Black crackers

Preparation

  • 1

    Cut the aubergines in half, season with olive oil, salt and oregano and bake in the oven. When cooked, remove the skin and whisk the flesh with the Tomino. Leave to cool and pour into glasses.

  • 2

    Decorate with dried tomatoes and julienne strips of Tomino. Garnish with roughly broken black crackers.

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