Remove the eggplant stalks, wash, dry and cut into cubes of about 1 cm. In a non-stick pan, fry over medium heat for a few minutes the eggplant cubes in the extra virgin olive oil with a peeled clove of garlic, without letting it brown. Cover and cook over low heat, stirring fairly often for about 20 minutes or until the eggplant is tender, taking care on not burning it.
Once cooked, wisk along with all the other ingredients until you get a thick cream, season with salt and let cool.
Serve the eggplant patè with bread croutons; You can also use it to flavor pasta or served with boiled eggs.
Highly hopped top-fermented beer, bottle conditioned.
Highly hopped, spiced, light, top-fermented ale with secondary fermentation in the bottle
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