Aubergines: varieties, season, how to choose them and how we preserve them in olive oil

The question almost everyone asks when faced with an aubergine is whether it needs salting to draw out the bitterness. With the varieties sold at markets today, hardly ever: the bitterness has largely been bred out. Salting does something else – it draws out water, so the aubergine soaks up less oil when fried and stays firmer.

The most common varieties in Italy

• Long, dark purple: the most widespread, with firm flesh, good for grilling and for parmigiana.
• Round (such as Violetta di Firenze or pale round types): sweet, tender flesh, excellent baked or stuffed.
• Long violet: thin skin, few seeds, cooks quickly.
• White and striped: delicate flavour, sometimes with a thicker skin.

When they're in season

Grown in open fields, from June to September, at their best in July and August. This is when households in Southern Italy put up their preserves for the winter, aubergines in olive oil among them.

How to choose them at the market: 4 things to look for

1. Glossy, taut skin, with no dark spots or soft patches.
2. A green, fresh stalk, not a dried-out one.
3. Heavy for their size: a sign of dense flesh with few air pockets.
4. Springy to the touch: press with a finger and the skin bounces back.

They keep only a few days in the vegetable drawer of the fridge, so it's best to use them soon.

To salt or not to salt?

For frying and for parmigiana it's worth it: salt the slices, leave them for 30–60 minutes in a colander with a weight on top, then rinse and pat them thoroughly dry. For grilling and baking there's no need.

Traditional aubergines in olive oil

In Southern Italy, aubergines in olive oil are the antipasto of the store cupboard: cut into strips, steeped in vinegar, squeezed and packed into jars with extra virgin olive oil and aromatics. Every family has its own version – with garlic, chilli, mint or oregano.

Ours are made like this: ripe aubergines prepared by hand, white wine vinegar, extra virgin olive oil and dried peperone crusco peppers, which bring a sweet, crunchy note. 200 g jar; once opened, keep in the fridge and eat within 7 days.

From our range Aubergines in olive oil With crusco pepper and white wine vinegar. 200 g. € 7,90 Discover → or build your own box

How to use them in the kitchen

• On a sharing board, alongside cured meats and aged cheeses.
• On bruschetta and focaccia, with a drizzle of their oil.
• In pasta, hot or cold, added at the end with cherry tomatoes and ricotta salata.
• In sandwiches with mozzarella or provola.

Frequently asked questions

Do aubergines need peeling?

Usually not: the skin holds the flesh together as it cooks. Peel them for purées and creamy soups, or when the skin is thick.

Why do aubergines turn brown after cutting?

The flesh oxidises on contact with the air. To avoid it, cut them just before cooking.

How long do aubergines in olive oil keep once opened?

Once opened, ours should be kept in the fridge, covered with their oil, and eaten within 7 days.

All our preserves in oil are in the Preserves in oil collection.