Eggplant fillets in oil: authentic taste of Puglia
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Eggplants in oil are a symbol of Apulian cuisine , loved for their authentic flavor and versatility. Perfect for pasta dishes, as a pizza topping, or as an appetizer, these preserves tell the story of Puglia 's gastronomic tradition.
Recipe for Eggplants in Oil
Preparing aubergines in oil requires just a few steps, but attention to detail guarantees an exceptional result, respecting the Apulian tradition.
Ingredients:
- Fresh aubergines
- White wine vinegar
- Coarse salt
- Sunflower oil or extra virgin olive oil
- Garlic, chilli and parsley to taste
Procedure:
- Cut the aubergines into thin strips and sprinkle them with coarse salt to remove excess water.
- Immerse them in a solution of boiling water and vinegar for a few minutes.
- Dry the fillets, season them with garlic, chilli pepper and parsley.
- Place the aubergines in sterilised jars and cover them completely with sunflower oil or extra virgin olive oil.
Oil for Preservation
Sunflower oil is often preferred for its neutral flavor, which enhances the authentic taste of eggplants. It is also rich in vitamin E, a powerful antioxidant that helps preserve the product. For those looking for a stronger flavor, extra virgin olive oil is an ideal alternative, perfect for enriching each dish with character.
Curiosities about aubergines
Eggplants in oil were originally a peasant preserve, created to exploit summer produce during the winter months. Today, this traditional method has become a true culinary art, keeping alive the authentic flavor of Puglia .
FAQ
- How long do aubergines in oil last? : If stored correctly, they can last up to 6 months.
- Which oil is best for preserving?: Sunflower oil is ideal for its neutral flavor, while extra virgin olive oil gives a more intense flavor.
- How to use aubergines in oil? : They are perfect for seasoning pasta, enriching pizza, or as an appetizer.
- Where to buy authentic Apulian preserves?: You can buy our aubergines in oil directly on Pugghia.it .
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