February 22, 2022
This traditional Sicilian dish is something between a sauce and a relish. Perfect as a bruschetta topping, for dipping into or with pasta as a vegan main course. This sweet and sour sauce takes cues from lots of different cuisine influences but most importantly balances sour, sweet and salty flavours. Our Pepo's version involves roasting the eggplant in pumpkin seed oil, Yum!
This will easily serve 10 dinner guests as an appetizer with leftovers. Halve the recipe if you only want enough to serve 6ppl.
This recipe is:
There will be plenty of leftovers that can be stored in the fridge for a few days (great as a quick pasta sauce) Or frozen into portions to use within a few months.
Excellent with a glass of the white wine you used in the recipe.
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November 02, 2023