Aubergines in olive oil

PAT - Traditional Agricultural Food Product
Place of Origin
Whole Puglia
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.
Apulian preserved food
- Artichokes in olive oil (PAT)
- Asparagus in olive oil (PAT)
- Aubergines in olive oil (PAT)
- Capers in vinegar (PAT)
- Caruselle in vinegar (PAT)
- Courgettes in olive oil (PAT)
- Lampascioni in olive oil (PAT)
- Peppers in olive oil (PAT)
- Pickled olives (PAT)
- Salicornia in olive oil (PAT)
- Salted capers (PAT)
- Samphire in vinegar (PAT)
- Spicy peppers preserve (PAT)
- Sun dried aubergines (PAT)
- Sun dried green tomatoes in olive oil (PAT)
- Sun dried peppers (PAT)
- Sun dried red tomatoes in olive oil (PAT)
- Sun dried tomatoes (PAT)
- Sun dried wild mushrooms (PAT)
- Tomato sauce (PAT)
- Wild Mushrooms in olive oil (PAT)