Enjoy these bagels with their decidedly Mediterranean flavours with a glass of Corvo Rosso.
– 1 Aubergine
– 1 Ripe tomato
– 1 Egg
– Parmigiano Reggiano petals
– Caper cream
– Salt and pepper
– Olive oil
Step 1 – Wash the aubergine and cut into approx. one and a half cm thick slices. Place the slices in a colander and cover with coarse salt. Leave for about half an hour to draw out the juices, then rinse off the salt and dry. Once dried, grill the slices for a few minutes on both sides.
Step 2 – If you want a more tasty but equally healthy sandwich, you can dip the slices in beaten egg, then in the breadcrumbs, place them on a baking tray (we recommend using baking paper) with a drizzle of oil, and bake for about 15 minutes at 180°, turning them after the first 7 minutes, until they are perfectly golden.
Step 3 – Wash and slice the tomato. Cut the bagels in half, toast lightly and spread both halves with a thin layer of caper cream. Add the aubergine and the tomato, season with a little salt and pepper to taste. Add the 24-28 months matured Parmigiano Reggiano petals and close the bagels.
Step 4 – All that’s left to do is enjoy these bagels with their decidedly Mediterranean flavours with a glass of Corvo Rosso and a good quality apple for a tasty, healthy and original lunch break. Bon appetit! If you want to discover lots more delicious ideas, follow us at: https://www.duca.it/en/category/pairings/