𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐢
- 200 g of nickel-free aubergines in oil Valgiò
- 4 slices of gluten-free rustic bread
- 1 fresh mozzarella (about 200 g)
- 1 red pepper (naturally nickel-free)
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐳𝐢𝐨𝐧𝐞
Prepare the aubergine paté: drain the Valgiò aubergines in oil and blend them with 2 cloves of garlic and a little extra virgin olive oil until you obtain a creamy mixture.
Toast 4 slices of rustic bread and spread the eggplant paté on the bread slices.
Grill the pepper, cut it into strips and arrange it on the croutons. Add the mozzarella slices. Season with a drizzle of oil, salt and pepper.
Bake at 180°C for 5 minutes until the mozzarella melts.
Serve immediately!
