Rispo deep frozen Eggplant balls
with concassé of cherry tomatoes,
onion and green olives


Realisation: easy

Preparation time: about 20 minutes.


How to prepare

Cut the onion into thin slices and the crinkle cut olives, marinate everything with a pinch of oil, lemon peel and juice. Cut the tomatoes into small cubes, season with the onion and olives, salt, oil and aromatic herbs. Bake the Rispo deep frozen eggplant balls in preheated oven at 200/210°C for 7-8 minutes, or fry in abundant hot oil at 180/190°C for 5-6 minutes stirring continually. Put the cherry tomato salad in a plate and place the Eggplant balls. Enjoy your meal!

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