Eggplant cream

We harvest aubergines, or eggplants as they are called in the US, when they are perfectly ripe from the field. With them we prepare this traditional recipe, which consists of cooking the hand-peeled aubergine with onion, olive oil and spices. The result is a vegan cream with lots of flavour, ideal for canapés and fillings. This cream can either be served on its own or combined with cheeses and meats. In southern Spain it is known as morcilla vegana (vegan blood sausage) or morcilla de verano (summer blood sausage) because of its meatiness and flavour.

Artisanal food product. No colouring or preservatives.