Eggplant Fillets in Oil (1.06 L) – Delizie di Calabria
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Description
In southern Italy eggplant is everywhere: in the pasta, on the pizza, or simply marinated and eaten as it is.
These fillets are kept in oil, which holds a soft texture and a round flavour, without the bitterness eggplant sometimes carries. On a pizza they hold the bake without drying out or releasing water.
The obvious use is pizza parmigiana: tomato, mozzarella, eggplant, parmesan. They work just as well on focaccia or through a well loaded vegetarian pizza.
At the aperitivo they go out as they are, with the mixed olives from the same producer and some grilled bread. The 1.06 L jar keeps up to 24 months in the fridge once opened.
Specifications
How we use it
FAQ
Should I drain them?
Are they bitter?
Before or after the bake?
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