(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.
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