Aubergines in olive oil
Place of Origin
Aubergines in olive oil preserve is a Traditional Agricultural Food Product (PAT) of Puglia, produced in the entire region.
They are traditionally prepared during summer periods, immediately after they have been picked up.
The aubergines in olive oil have a distinctive taste and pair well with many dishes.
For the preparation of aubergines in olive oil preserve only firm and not too ripe aubergines must be chosen. They must be well washed and cut into pieces or thin slices.
They are then boiled in vinegar and, when cooked, allowed to dry.
Once ready they are placed in airtight glass jars with garlic and mint, or parsley, and covered with extra virgin olive oil.
This aubergines can be enjoyed after one month and can be preserved for up to one year.
The aubergines in olive oil are excellent as starters, as a filling for panini, as a topping for bruschetta, as a side dish for meat or fish.