Description
Provence aubergine caviar, or aubergine paste, is a popular Provenal dip for crudites. The aubergine puree is blended with extra virgin olive oil from Provence for a velvety smooth texture.
Use the aubergine caviar to add depth to vegetable soups or enjoy as a rich topping for bruschetta. Mix with minced garlic and serve as a dip with warm flatbreads.
Nicolas Alziari began producing olive oil in Nice in 1868. In the 1980s, his descendants grew the Alziari business by offering other produce from Nice like herbs, olives and homemade syrups. Today, the Nicolas Alziari company gives you the taste of Provence in your own kitchen with their range of local and family-made specialities.
Ingredients: eggplant (85%), extra virgin olive oil, lemon juice, vinegar, rice flour, salt, natural flavours.
Refrigerate after opening, covering the surface of the aubergine caviar with a layer of olive oil, and use within 4 days.
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