Indulge in the Queen of pickles, delicious Almagro eggplants with Purple Garlic from the Castilla la Mancha region.
20 min
4 pax
Easy
We peel the purple garlic cloves, chop them finely, and set them aside.
We peel the eggplants of their leaves and cut them in half, leaving the stem intact.
FINISHED DISH:
On a flat, white plate of your choice, arrange the eggplant slices in a row. Top each plate with 3 or 4 mini corn cobs, drizzle with a generous amount of good extra virgin olive oil and Chinese lime vinegar. Garnish with fresh cilantro leaves, add Kalamata olives, and sprinkle finely chopped Big Garlic garlic over the eggplant. Finish by lightly seasoning with Himalayan pink salt.
– It's a quick, easy and eye-catching starter that's sure to be a hit.
– The important thing is to have a good preserve of mini Almagro eggplants and some good Kalamata olives to bring out all the flavor of this dish.
– Cilantro will give us freshness and a more exotic touch to enjoy.
– It goes very well if at the last minute we grate a little of the peel of half a lime, adding a lot of aroma to the dish.
