Aubergines cooked in Olive Oil

The aubergine is the number one vegetable of provençal cooking. This traditional recipe is so savoury…

The aubergine is a low-calory vegetable, rich in fiber, magnesium and one of the elements of the famous Provençal gastronomy.

Prepared with tomatoes, olive oil, garlic and lemon juice, these cooked aubergine can be served on their own or with meat.

Look, listen lavender and cicadas are not far.

Net weight: 410g

Fried aubergines (aubergines, sunflower oil) 48%, crushed peeled tomatoes (tomatoes, tomato juice, acidifier: citric acid), sunflower oil, garlic, extra pure virgin olive oil, cane sugar,shallots, concentrated lemon juice, salt, antioxidant:rosemary extract.