Aubergines in oil are a tasty preserve that cannot miss on the tables of those who love the flavours of the cuisine of Apulia. They are ideal for an appetizer, to create a side dish to the meat or to flavour tasty bruschetta. They can also be an original ingredient to create unique rice salads. To restore the authentic taste of this typical preserve, the Depalo family selects the best raw materials to which the Depalo extra virgin olive oil is added for preservation in order to restore all the genuine taste of typical recipes.
The recipe of aubergines in oil provides for the preservation of this sweet and crunchy vegetable in our best extra virgin olive oil. Carefully cut into fillets, they are generously seasoned with garlic, parsley, chilli, capers. It is without added preservatives and colourings.
Aubergines have very ancient roots and are native to India. They were imported into the Middle East and the Mediterranean in the 7th century. The name aubergine, in particular, was popularly interpreted also as an unhealthy apple, precisely because it is not edible from raw. Aubergine has the property of absorbing food fats very well, including oil, allowing the preparation of very rich and tasty dishes.