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Aubergines in fillets

in sunflower oil | 280 g

Eggplants are among the most interesting vegetables. Round or long, light or dark, eggplants share the consistency, tendentially spongy, and the flavor that changes between bitter and spicy, depending on the variety. Just to lose a bit of bitterness, it is used to cut them into slices, fillets or chunks, depending on the chosen preparation, and keep them a few tens of minutes in salt or in water and salt.

Once treated with salt, and obviously rinsed with care, the aubergine lends itself to various types of preserves: fillets in oil or cut into slices, grilled and preserved in sunflower oil.

€1.45
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Aubergines in fillets

Aubergines in fillets

in sunflower oil | 280 g

Eggplants are among the most interesting vegetables. Round or long, light or dark, eggplants share the consistency, tendentially spongy, and the flavor that changes between bitter and spicy, depending on the variety. Just to lose a bit of bitterness, it is used to cut them into slices, fillets or chunks, depending on the chosen preparation, and keep them a few tens of minutes in salt or in water and salt.

Once treated with salt, and obviously rinsed with care, the aubergine lends itself to various types of preserves: fillets in oil or cut into slices, grilled and preserved in sunflower oil.

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Quality certifications

INGREDIENTS: Aubergines, sunflower oil, peppers fillets, spices, water, wine vinegar, salt, sugar. Acidity regulator: citric acid (E330). Anti-oxidant: L-ascorbic acid (E300).

Average nutritional facts for 100 g of product

Energy value

kcal 56.7 - kJ 237

Total fat

4 g

of which Saturates

0,8 g

of which Monoinsaturated

1,3 g

of which poly-unsaturated

2 g

Carbohydrates

2,6 g

of which Sugars

2,6 g

Proteins

1,1 g

Fibers

2,6 g

Salt

1,6 g

CV5027

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Aubergines in fillets

in sunflower oil | 280 g

Eggplants are among the most interesting vegetables. Round or long, light or dark, eggplants share the consistency, tendentially spongy, and the flavor that changes between bitter and spicy, depending on the variety. Just to lose a bit of bitterness, it is used to cut them into slices, fillets or chunks, depending on the chosen preparation, and keep them a few tens of minutes in salt or in water and salt.

Once treated with salt, and obviously rinsed with care, the aubergine lends itself to various types of preserves: fillets in oil or cut into slices, grilled and preserved in sunflower oil.

Write your review

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