Bittersweet Eggplant


4 eggplants, large dice

4 tablespoons molasses

2 tablespoons water

3 tablespoons balsamic vinegar

3 tablespoons Sacha Inchi oil

3 tablespoons toasted pumpkin seeds

Pink peppercorns to taste

Salt to taste

Parsley to taste

200g Chevre, cashew Chevre


1. In a baking sheet, place eggplant with 2 tablespoons of the Sacha Inchi oil and a pinch of salt. Bake in a preheated oven at 200C until golden brown.

2. In a frying pan place molasses, water and balsamic, let it reduce a little, turn the heat off, add the rest of the oil.

3. In a bowl mix eggplants with sauce, finish with a little salt and parsley. Plate and garnish with pink peppercorns and add Chevre.

Recipe developed by Alessandra Luglio and team.