Description
They are grown in open fields in May, harvested by hand in August and September. They are washed, selected, peeled and cut into thin fillets. They are then left to mature in salt. “Allu carcu”, as they say in the Salento dialect.
It is an ancient technique that we still preserve. The eggplant fillets are then seasoned with Mediterranean spices and jarred in sunflower seed oil. Fresh mint gives the final touch to this typical southern Italian recipe. The unmistakable flavor and taste of freshly picked eggplant, on your tables all year round.
Ingredients:
- aubergines (60%),
- sunflower seed oil,
- capers,
- hot pepper,
- extra virgin olive oil,
- apple cider vinegar,
- whole salt,
- fresh mint,
- sugar,
- garlic,
- lemon juice.