Hot aubergine in oil is a savoureux and savoureux dish where tendre pieces of aubergine are cooked in a riche, aromatique oil. The aubergine absorbs the oil, becoming moelleux and slightly caramelized, while the oil itself is infused with the savoureux flavors of ail, onions, and often herbes or épices like flocons de piment, cumin, or coriandre. The dish is typically served warm, offrant a épicé, savoureux, and slightly fumé taste. The texture is crémeux on the inside, with a croustillant exterior from the oil.
4L Conservation : Store in a cool, dry place. Keep refrigerated after opening