— VEGETABLES
Red eggplant (Melanzane Rosso di Rotonda)
Melanzane Rosso di Rotonda, also known as the red eggplant of Rotonda, is a unique Italian vegetable variety that originates from the Basilicata region in southern Italy. The eggplant has a distinctive appearance: the fruit is round and has an intense red color which is often compared to that of a tomato. This rare product is rich in flavor, with a slightly bitter aftertaste and a firm texture, making it ideal for traditional southern Italian dishes. Melanzane Rosso is a Protected Regional Product (DOP) which guarantees that Melanzane Rosso di Rotonda is grown and processed according to strict rules. This protects both the quality and the origin of the product.
Availability Red eggplant (Melanzane Rosso di Rotonda)
Origin
The Melanzane Rosso di Rotonda is grown in the Basilicata region, an area known for its rich agricultural history. The cultivation of this special eggplant has been an essential part of the local culture for generations. The growing process of the Melanzane Rosso requires careful attention and craftsmanship, which is perfectly suited to the small-scale, sustainable farming methods that are common in this part of Italy. The cultivation of this eggplant takes place on the fertile slopes surrounding the village of Rotonda, where the climate and soil type are optimal for the development of this unique variety. The region offers a combination of cool nights and warm days, which encourages the plant to produce strong, full fruits. The Melanzane Rosso is usually planted in spring and harvested by hand in late summer and early autumn. This labor-intensive process ensures that only the ripest and best fruits are selected.
ITALY
How to store
Do not store red eggplants in the refrigerator, but in a cool, dry place.
How to eat
This unique red eggplant has a firmer texture and a slightly bitter taste, making it perfect for traditional Italian dishes. Slice and grill in a grill pan until soft and lightly toasted. Or hollow out the eggplant and cut the inside into cubes. Fry with minced meat, onion, garlic and add tomatoes, herbs and Parmesan cheese. Fill the hollowed out eggplant with the mixture and bake in the oven at 180°C for 30-40 minutes until everything is cooked through. Other well-known Italian recipes that this eggplant is very suitable for are Parmigiana di Melanzane and Melanzane Sott’olio.
Some people do not appreciate the slightly bitter taste of Melanzane Rosso. To reduce this, you can slice the eggplant, sprinkle with salt and let it sit for about 30 minutes. This draws the moisture (and therefore the bitterness) out of the eggplant. Then rinse the slices and dry them before cooking.
