|Dimensions||4.8 x 4.8 x 7.0 cm|
Eggpant 90%, olio extra virgin olive oil, anchovy (fish) paste, oregano, chili pepper. Acidifier: E270 Lactic Acid.
Cook the pasta (fettuccine, rigatoni, penne or any other you prefer) and add eggplant and anchovy cream with fresh diced tomatoes, finish with fresh chopped parsley or basil and serve. Very nice as a spread on bruschetta or on canapés or even as an extra seasoning on pizza.
Eggplants contain many minerals and vitamins, mainly B and C. It has low nutrition values; it is poor in calories and rich in water. So, it helps diuresis and also help the liver activity. The anchovies are fished during full moon, because they are attracted by the light at night and they come to the surface. They are rich in iron, calcium and Omega3 that increases the amount of “good” cholesterol.
190 g / 6.7 Oz
90 g / 3.1 Oz