Ingredients
Ingredients: Eggplant 57%, Mayonnaise Vegan 40% [Vegetable oil (soybean or sunflower oil), water, Mustard 10% (water, vinegar, mustard seed, natural corn starch, salt, sugar, natural coloring: curcumin, preservative: E211, mustard flavoring), sugar, vinegar, salt, coagulants: modified maize starch, guar and xanthan gum, acidity regulator: E330, preservative: E202, antioxidant agents: EDTA, rosemary extract], breadcrumbs ( wheat flour , yeast, salt), garlic, salt, sugar, preservatives: E202, E211. May contain traces of celery, sesame seeds.
Combinations – usage suggestions
Vegan eggplant salad is ideal as an appetizer or side dish in a vegan diet.
• Add vegan eggplant salad to wraps or sandwiches to add rich flavor and texture.
• Use it as a filling in pizzas, pies or various vegan salads and snacks for a tasty touch.
• Enjoy the vegan eggplant salad as a side dish with fresh vegetables or on crackers, toast, bread rolls or tapas.
• Also as a side dish to hot foods such as rice, roasted vegetables or legumes.
Recipe: Pork tenderloin ballotine with Pitenis eggplant salad
Ingredients
For the tenderloin:
• 3 pork tenderloins
• 200 g Pitenis eggplant salad
• 100 g soft cheese mix
• 4 white mushrooms
• 50 g feta cheese
• Pitenis mustard with thyme and oregano
• 20 g breadcrumbs, grated
• 50 ml pure “Erotokritos” virgin olive oil; For the sauce:
• Pitenis mustard with thyme and oregano
• black pepper
• 10 g honey
For the Pitenis spicy salad
• 600 g Pitenis spicy salad
• Pitenis ΒΒQ sauce
• 20 ml pure “Erotokritos” virgin olive oil
Preparation
For the tenderloin:
Clean the tenderloins from the fatty parts, the tail and the head.
Open right and left in a “butterfly” shape.
Brush the inside with mustard.
Clean and dice the mushrooms. In a pan, put the “Erotokritos” pure virgin olive oil to heat up and sauté the mushrooms. In a bowl put the cheeses, the Pitenis eggplant salad, the breadcrumbs and the mushrooms. Stuff the tenderloins and roll them up. Tie tightly with a plastic wrap into a “ballotine”. In boiling water, boil the ballotines for 30 minutes.For the spicy Pitenis salad: In a pan, put the spicy Pitenis salad. Sauté until it is warmed up by the liquid it releases. Add pure “Erotokritos” virgin olive oil and heat it well. Finish with some Pitenis BBQ sauce. For the sauce: After removing the ballotines from the water, open the wrap that holds them in place and collect the liquid they have retained in a pan. Add the honey, mustard and a little pepper. Put the pan on the fire and boil it until it is glazed. Cut the tenderloins in half, dredge and serve with the spicy Pitenis salad.
