
Glass of Tomino cream, aubergine and dried tomatoes
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
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.
Decorate with dried tomatoes and julienne strips of Tomino. Garnish with roughly broken black crackers.
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