Palirria Eggplants in Onion and Tomato Sauce


We haven’t found the fish, yet, that doesn’t pair perfectly with this and some toasted rustic bread. You might think it must be heated, but we find it kind of magical at room temperature. It just melts. Slightly bitter finish, which we like.

10 oz tin.

In stock


Ingredients: Fried eggplants (eggplants, soya oil) 68%, onion and tomato sauce 30% [onions, water, tomato paste, peeled tomatoes (peeled tomatoes, concentrated tomato juice, acidity regulator: citric acid), salt, soya oil, parsley, sugar, garlic, red pepper, black pepper, paprika extract], soya oil.


  1. Chris Therrien (verified owner)

    The tin is fully packed with eggplants along with their skin, flesh and seeds in a mild, unremarkable sauce.

    The eggplants are cooked exquisitely and spread like butter. On a menu you could call it ‘eggplant jam’ and no one would question it. It’s pretty good on it’s own; the consistency of this product is first rate, but, for me at least, the flavor needed a little doctoring.
    I recommend serving this eggplant spread on a crusty baguette with some crumbled feta or Pecorino Romano (anything sharp and salty will do), capers, sliced Kalamata olives, what have you. This would also make for a good side dish for a dinner party.

    4 fish out of five 🐟🐟🐟🐟

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