Grilled Aubergine

Grilled Aubergine, roasted aubergine in sunflower oil from North Macedonia

Roasted aubergine from North Macedonia by the Sydney & Frances workshop, preserved in sunflower oil with garlic, vinegar and salt. Smoky-aromatic with a soft texture, a Mediterranean antipasti speciality always to hand in the jar. Drained weight 220 g.

How to use

Antipasti, mezze and starter plates. A topping for bruschetta, sandwiches, wraps and bowls. It refines pasta, couscous, salads and risotto. Also warm in pasta sauces or as a pizza topping.

Good to know: once opened, keeps in the fridge, covered with oil, for about a week. Always remove with a clean spoon.

Recipe idea, caponata bowl

Briefly warm 1 jar of Grilled Aubergine in a pan with 1 tbsp capers, 6 pitted olives, 1 tbsp pine nuts and 200 g chopped tomatoes. Season with salt and pepper. Serve over 150 g cooked couscous or quinoa, with fresh parsley and a squeeze of lemon juice.

At a glance

• Roasted aubergine in sunflower oil, drained weight 220 g
• Made by Sydney & Frances, North Macedonia
• Smoky-aromatic with garlic and vinegar
• Versatile for antipasti, mezze and pasta
• Vegan

Goes well with

As a Mediterranean antipasti set with Grilled Zucchini, stuffed squid tubes and yellowfin tuna in olive oil. A finishing salt: fleur de sel. An elegant oil finish: Franz Keller’s grapeseed oil.

Frequently asked questions

What is in it?
Roasted aubergine (70%), sunflower oil (26%), citric acid, salt, garlic and parsley. No preservatives, no artificial flavouring.

Is the jar vegan?
Yes, purely plant-based.

How long does it keep once opened?
In the fridge, covered with oil, about a week. Always remove with a clean spoon.

Can I eat the aubergine warm?
Yes, briefly warming it in a pan develops the aromas even more. Also as a pasta sauce, in couscous or as a pizza topping.