(Solanum melongena) Stunning Italian heirloom. Round 4-6" fruits are
lavender-pink with creamy white shading. Mild in
flavor and rarely bitter. Well suited for all of your
cooking needs, great for eggplant parmesan. 70-85
days from transplant.
8 weeks before last frost
Green Thumb Tip Sow seeds indoors ¼" deep. Transplant outdoors
once danger of frost has passed and soil is warm.
Using landscape fabric or black plastic can
accelerate growth and productivity in cooler
climates. ± 7,500 seeds/oz
4 medium-sized Rosa Bianca eggplants (other varieties of eggplants would work well also)
1/2 cup tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chili powder
1 tablespoon olive oil
a half bunch picked Giant from Italy parsley or cilantro leaves
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times and then char the outside of the
eggplants by placing them directly on the flame of a gas burner.
As the skin chars, turn them until the eggplants are uniformly charred
on the outside (about 5 minutes). You can also char them under the
broiler if you do not have a gas stove. The longer you leave your
eggplants on the burner, the smokier the flavor of your Baba Ganoush
3. Place the eggplants on a baking sheet and roast in the oven for 20 to
30 minutes until they’re completely soft; you should be able to easily
poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender
or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary.
Chill for a few hours before serving.
Serve with crackers or toasted pita chips. Baba Ganoush can be made
and refrigerated for up to five days prior to serving. It also freezes well.
Eggplant, Rosa Bianca Organic
- Default -