This cream was born from the need to use the largest aubergines in the kitchen. We use the "Violetta" variety, very sweet and particularly suitable for transformation into cream.
 
Ingredients: cooked fresh aubergine pulp, extra virgin olive oil, salt, garlic,
 
Tips from the agri chef: the aubergine cream is used to create hot bread croutons to serve as aperitifs, excellent for enriching a simple tomato sauce or to give flavor to a simple white rice.