Country-Style Eggplant Fillets

We first fell in love with these eggplant fillets as kids, when grandma would open her summer preserves and serve them on a slice of wheat bread. That memory lives on in our country-style eggplant fillet jars.

Grown in Salento, our eggplants are harvested between August and September. The entire process is done by hand, following time-honoured methods: each eggplant is carefully selected, washed, peeled, and sliced into thin strips. To remove the bitterness, we salt them and press them, "allu carcu," just as our grandmother taught us. Finally, we season them with fresh mint and capers, and preserve them in oil, with no artificial additives. Taste them in a sandwich, and even a quick dinner becomes an experience filled with the authentic flavours of tradition.