An unusual, sweet preserve, popular from Morocco to Lebanon. It is made with small, long finger aubergines, in a spicy ginger syrup, with just a hint of sour to cut through the spicy sweetness.
As with all konfyts, it is a classic on a cheese board. Also great thinly sliced, on toast for breakfast, with crispy bacon, or on a gourmet sandwich with ham or roast beef, blue or mature cheddar, and lettuce.
Out of stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
|Dimensions||7 × 7 × 12 cm|