Violacea Neapolitan Eggplant in Oil

NEAPOLITAN EGGPLANT

Neapolitan Aubergine is harvested from late September to the end of November and is an excellent Serbian aubergine, thanks to the few seeds, the consistency of the pulp and the poor discoloration of the stored product.

It is a typical vegetable deeply rooted in the peasant traditions of self-consumption and which occupied an important place in the pantry of the Neapolitan families. Traditionally, most of the berries were peeled, sliced, pickled, blanched in water and white wine vinegar, squeezed and preserved in oil (with garlic, oregano and hot pepper) for the whole year. Currently, Neapolitan aubergines continue to be used for the domestic preparation of pickles or pickles, perhaps enjoyed together with spicy provolone, roast pork ribs or in the "merenda del cafone" version (clump of bread with aubergines in oil).