Eggplant - Rosa Bianca
Italian Heirloom-medium in size, tear drop shaped eggplant with lavender-white skin and creamy white flesh with no taste of bitterness, mild in flavor.
Eggplants are used in a variety of culinary techniques in cuisines around the world. They are used as an ingredient of vegetable tempura in Japan. They are stewed in the French dish ratatouille, mixed with beef or lamb and aromatics in the classic Greek dish moussaka. Eggplants are roasted until the skin is charred and the creamy pulp is then blended with lemon, tahini and garlic for the Indian dish baba ghanoush. They are also excellent in pizzas, pastas, summer vegetable ragouts, gratins and eggplant parmesan.
A little research reveals that eggplants, having originated in India, are a well traveled and international vegetable. There are many exotic varieties coming from remote regions of Turkey, Africa, Italy, Thailand and China. Eggplants are a member of the large and diverse nightshade family, which includes tomatoes, potatoes, chilies and bell peppers. They come in a wide range of colors, shapes and sizes that range from small, striped orbs the size of a golf ball to green, purple or white elongated varieties, purple and white striped globes and dark black eggplants weighing over 2 pounds.
- Cheese, feta, goat, mozzarella, Parmesan, ricotta, Swiss
- Coconut milk
- Fennel seeds
- Olive oil
- Pasta, fresh
- Pepper, black
- Peppers, sweet Gypsy, Bulls Horn, Lipstick
- Pine nuts
- Red pepper flakes
- Squash, summer