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Stuffed Vine Leaves
Stuffed Cabbage Rolls
Stuffed Eggplant
Stuffed Green Pepper
Stuffed Zucchini
Red Shelled Beans in Tomato Sauce
Chick peas in Tomato Sauce
White Beans in Tomato Sauce
Fire Roasted Eggplant
Fire Roasted Red Pepper
Fried Eggplant with Tomato Sauce
Vine Leaves in Brine
Fried Eggplant with Tomato Sauce
Fried Eggplant with Tomato Sauce Choosing the black skinned eggplants gives the best taste for this meal. Before frying with vegetable oil, the aubergines are washed, delicately peeled, diced and dried. The dryer aubergine slices soak up less oil so that it is healthier and richer in taste. Garlic and spices with tomato sauce topping accompanies the dish.

Hermetically sealed in sterilized cans. No need to cook or heat! The food is ready to serve.

Suitable for vegetarians.

Serving suggestion: Sprinkle fresh parsley!
ingredients Eggplant 50 %, garlic, sugar, vegetable oil, water, green pepper, dill, grape vinegar, tomato paste, citric acid
Store in a cool dry environment. Keep refrigerated once the lid is opened (+4, +6 ºC) and consume within 3 days.

Best before: see lid.

Shelf Life: 24 months (+25 ºC room temperature)