Cooked in Piedmont, in Italy.
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This recipe is made by Emilio in Piedmont (Italy), less than 2km from the field. The aubergines are picked in high season, cut in the length in great, fine slices, grilled and then put in brine (mix of sugar, vinegar and water) before being marinated in Italian extra virgin olive oil. You will be delighted with their very tender and slightly tangy heart!