A sweet and savoury vegetarian recipe with baked eggplant, melting and sunny
1 Greek yogurt
1 ripe mango
½ coriander bouquet
1 red onion
Reserved Harvest Greek Olive Oil
Salt of the Camargue
Preheat the oven on th. 6-7/200°. Cut the eggplants in half lengthwise, place them on a baking sheet, lightly incise the flesh with a knife by squaring it, sprinkle with a trickle of oil, sprinkle with fleur de sel and Bake 30-35 minutes. Let cool. Prepare the mango salsa: peel the mango, open it in half, remove the pit and cut the flesh into small dice. Pour them into a bowl. Trim and finely chop the onion, add it to the bowl with the chopped coriander and the juice of ½ lime. Place 1 tbsp. of yoghurt on each half of the aubergine and spread the mango salsa over it. Sprinkle with Espelette chilli pepper and serve.The Olive & Co. tip Before serving, pour a drizzle of O&CO Mango Fruit Condiment.