In Puglia, eggplants aren't just cooked. They are preserved.
They are cut into thin strips, salted, and left to rest. They are pressed dry. They are seasoned with garlic, chili pepper, and oregano. Then, they are packed in oil in glass jars. The process is slow. The result is not.
What you open is not just a condiment. It’s a ready-to-eat dish. A tradition that every Apulian family knows, and which Mario has transformed into artisanal preserves since 1975.
The eggplants are cut into strips and preserved in oil with white wine vinegar, thin strips of bell pepper, parsley, garlic, and chili pepper. The bell pepper adds color and a hint of sweetness; the sunflower oil, being neutral, lets the flavor of the vegetable shine.
They are served at room temperature: on bread, in a sandwich with capocollo, or alongside cheeses. Or in a bowl of friselle, dressed the way we do in the summer.
- Producer: Mario, Cerignola (FG)
- Format: thin eggplant strips in oil
- Ingredients: eggplants, oil, garlic, chili pepper, oregano, salt
- Net weight: 550 g / 580 ml
- Storage: cool, dry place. Once opened, keep refrigerated and consume within 4-5 days
- Origin: Puglia, Italy
How to eat them?
On bruschetta. On pasta. Alongside a cheese plate. On a board with sun-dried tomatoes and grilled artichokes from the same producer. Or straight from the jar, with a fork, standing in front of the fridge. That, too, is Puglia.
Are they spicy?
There is chili pepper, but it's a seasoning, not the main event. The taste remains that of the eggplant, with garlic and oregano.
How to serve them?
At room temperature, drained. On bread and friselle, in sandwiches with cured meats, alongside cheeses, or as a side dish.
Do they need to be cooked?
No. They are ready: just open and eat. It’s a complete, ready-to-use preserve.
How long do they last after opening?
In the refrigerator, covered in oil, for 4-5 days. If the oil level drops, top it up with extra virgin olive oil.
