Pickled eggplant smoked over manuka and oak and cooked slowly with onions, tomatoes and fresh basil. Great with BBQ'd meats especially lamb and pork, or a cheese and salad sandwich. I have pureed it with olive oil and used it as a dip, with feta, olives and pitta bread.

This product hass been used by Chef Terry Lowe of Black Barn Bistro as an ingredient in his Award Winning Hawkes Bay Signature Dish.

 

Price: $ 7.50