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Andrea Berton highlights the versatility of the humble aubergine in this inspiring dessert recipe. He pairs the earthy notes of the vegetable with a refreshing cucumber and ginger sorbet that brings a delightful lightness to the dessert and pairs beautifully with the sweet nuances of the mint-infused watermelon. The chef also uses an exclusive pepper from Camo in Piedmont, however it can be easily substituted for the more readily available Sarawak pepper.
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