¹/³ cup Hazelz roasted hazelnuts, coarsely chopped
¹/³ cup Sabarot red pepper drops
4 Pons sweet garlic cloves, finely chopped
Handful flat leaf parsley, coarsely chopped
Extra virgin olive oil (EVO)
Vincotto Calogiuri
1 aubergine, sliced lengthways in 6 wedges

Put hazelnuts, pepper drops, garlic and parsley in a
bowl, season with salt and pepper, drizzle with EVO
and toss to combine. Put the aubergine wedges in an
oven pan. Drizzle with EVO and vincotto, season with
salt and pepper and toss well. Roast at 180°C for 30-
40 minutes until tender. Serve scattered with salsa.


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