Description

“Neapolitan Purple Aubergine (Eggplant)”

The “Neapolitan aubergine” is harvested from the end of September to the end of November and is an excellent aubergine thanks to the few seeds, the consistency of the pulp and the coloring.
It is a typical vegetable deeply rooted in the peasant traditions of home consumption and has occupied and still holds an important place in the pantry of Neapolitan families. Traditionally, most aubergines were peeled, sliced, pickled, blanched in water and white wine vinegar, pressed and preserved in oil (with garlic, oregano and hot peppers) all year round. Currently, Neapolitan aubergines continue to be used for the home preparation of pickles, among others together with a spicy provolone, fried pork ribs or in the “Merenda del Peasant” version (bread lumps with aubergines in oil).

Ingredients: Melanzana Violacea Napoletana 60 %, extra virgin olive oil 38 %, wine vinegar, salt and natural flavors

Contents: 280 g.