Tomino Cream, Eggplant, and Sun-dried Tomato Verrine
Longo Fresh Tomino
Eggplants
Extra virgin olive oil
Salt
Oregano
Sun-dried tomatoes
Black crackers
La preparazione della ricetta
1
Bake the eggplants in the oven, previously cut in half, and season with oil, salt, and oregano. Once cooked, peel them and add the Tomini. Let cool and pour into verrines.
2
Garnish with julienned sun-dried tomatoes and enrich with the eggplant and Tomino cream. Finish the dish with coarsely broken black crackers.
