To be stored in a cool, dry place, sheltered from heat sources; after opening, it’s best to keep in the refrigerator making sure that the oil-level is covering the eggplants, add oil if necessary.
This eggplant preserve is a traditional recipe for eggplants in Italy, that evokes the rustic flavors of an older Italian lifetime.
It is usually served as antipasto (appetizer), often on slices of toasted bread and together with prosciutto or salame, or as contorno (side dish) together with meat-based second-course.
Ingredients: eggplants, salt, garlic, parsley, oregano, cayenne, oil
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