For 4 to 3 person(s) / 150g

A traditional Basque recipe, eggplant goxoa is a kind of tapenade made from eggplant and tomatoes. The whole decorated with pepper of Espelette, thyme and bay-tree

Recipe idea: as an appetizer or as a starter, eggplant goxoa can be eaten as bruschetta or spread generously on toasted bread and accompanied by hard-boiled eggs.

For a little freshness, add a fresh basil leaf. It can also be used as a side dish to a main course of fresh pasta or rice.

Accompanied by a white wine, it will reveal all its flavors.

Storage: Store away from heat and humidity. After opening, keep in a cool place and consume quickly.
Preparation: Put the eggplant goxoa in the refrigerator a few hours before eating.
Tasting: As an appetizer, as an aperitif or with a dish.

Nutritional value per 100 g: energy 102,8 kcal / 425,3 kj – Fat 7,3 g of which saturated fatty acids 0,5 g – Carbohydrates 4,5 g of which sugars 3,2 g – Protein 1,3 g – Salt 1 g

Weight	0.250 kg

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Eggplant tapenade with Espelette pepper

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