Tender, tangy eggplant, pickled the old-fashioned way and packed in Nonna's own homemade olive oil. Just like the jars that used to fill the family pantry.
Nothing fancy, nothing artificial. Just good eggplant, prepared with patience and packed in olive oil Nonna makes herself.
Thin strips of eggplant, pickled until perfectly tangy, then layered into the jar and covered in rich homemade olive oil.
Open the jar and it's ready. Here are a few favorite ways to eat it.
Pile it onto crusty bread with salami, provolone, or fresh mozzarella.
Next to olives, cheese, and cured meats on the board.
Spoon over toasted bread with a drizzle of the oil from the jar.
Stir through hot pasta for an easy dinner with big flavor.
Nonna Graziela grew up in Pozzuoli, on the bay just outside Naples, where putting up vegetables under olive oil is a way of life. Her pickled eggplant comes straight from that tradition: the recipe she learned at home in Southern Italy and has been making ever since.
For years it was the jar everyone reached for at holidays and Sunday dinners, and the one friends always asked to take home. Now Graziela is sharing it with everyone. Every jar is still made by hand, the same way she's always made it, with her own homemade olive oil and no shortcuts.
In Graziela's house, a jar of eggplant always has a place on the antipasto platter. Set it out next to some salami, prosciutto, sharp provolone, olives and a loaf of crusty bread, and let everyone help themselves before dinner. Don't forget to drizzle a little of the olive oil from the jar over the top.
"Good food takes time.
That's the secret."
No website checkout, no fuss. Just give Nonna a call.
Call to place your order and let us know how many jars you'd like.
We'll confirm your order and set up a time for you to pick up your jars.
$15 per jar. Open it up and taste the difference homemade makes.
Call today to order Nonna's homemade pickled eggplant: $15 per jar.
(631) 806-9835