Eggplant fillets marinated in salt and preserved in extra virgin olive oil.

The eggplants are grown in May and hand-picked in August and September, washed, sorted, peeled and sliced ​​into thin fillets. They are then marinated in salt and finally seasoned with Mediterranean spices and preserved in sunflower oil and extra virgin olive oil.

Delicious as an appetizer, for sandwiches and tramezzini. In the Salento region they are also used as a side dish for "frisellen", a dried bread typical of the region.