Whether you're looking to enhance the flavour of vegetables, elevate your favourite dishes, or enjoy with crostini, this versatile dip is sure to satisfy your cravings.
¹/³ cup roasted hazelnuts, coarsely chopped
¹/³ cup Sabarot red pepper drops
4 Pons sweet garlic cloves, finely chopped
Handful flat leaf parsley, coarsely chopped
1 aubergine, sliced lengthways in 6 wedges
Extra virgin olive oil (EVO)
Vincotto Calogiuri
Put hazelnuts, pepper drops, garlic and parsley in a bowl, season with salt and pepper, drizzle with EVO and toss to combine. Put the aubergine wedges in an
oven pan. Drizzle with EVO and vincotto, season with salt and pepper and toss well. Roast at 180°C for 30- 40 minutes until tender. Serve scattered with salsa.
