Ingredients
Ingredients: Eggplant 56%, Mayonnaise [Vegetable oil (soybean or sunflower oil), water, pasteurized egg yolk , Mustard (water, vinegar, mustard, mustard, natural corn starch, salt, sugar, mustard flavoring), acidity regulator: citric acid, fibre], breadcrumbs ( wheat flour , yeast, salt), FETA cheese (goat’s milk, rennet, acid culture, salt), EXTRA VIRGIN OLIVE OIL 3%, garlic, salt, sugar, preservatives: E202, E211. May contain traces of celery, sesame.
Combinations – usage suggestions
• Enjoy the eggplant salad as an appetizer, accompanied by fresh bread or pita bread.
• Use it as a filling for sandwiches, toast, pita breads or pancakes.
• Serve the aubergine salad on a platter with other appetizers.
• Enjoy it as an accompaniment to main dishes, such as grilled meat or fish.
• Add aubergine salad to salads for a rich taste and texture.
• Use it as a filling in crust rolls for a delicious variety.
• Add it to pizzas as an aromatic and delicious topping.
Recipe: Bruschetta with aubergine salad and smoked Metsovone cheese
INGREDIENTS
• Pitenis Eggplant salad
• 200g Metsovone or other smoked cheese,
• Thinly sliced rustic bread with sourdough
PREPARATION
Cut thin slices of the bread and grill or toast them on both sides. The bread should be colored but not burnt because it is bitter, nor should it become too hard.
Spread each slice with 1-2 teaspoons of eggplant salad and top with thinly sliced Metsovone or other smoked cheese. Serve immediately.
