The pink eggplant

The pink eggplant

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The pink eggplant

Eggplant is one of the most popular summer vegetables. Available in many shapes (round, elongated, oval, passing through the very thin "bead") and colors (dark and light purple, crimson, white, streaked in various shades), it lends itself to the preparation of various dishes. It is an ally in appetizers, fresh and delicious, it is an indispensable ingredient in many sauces and becomes the absolute protagonist in main courses and side dishes.

Its use is particularly widespread in the southern regions: the local product, thanks to the favorable climate, is available on the market from mid-spring to late autumn.

However, its preparation is often impractical: many varieties have, upon harvesting, a distinctly bitter taste: to consume them it is therefore essential to first drain them for a long time, with the help of coarse salt.

The breeders, however, tried to remedy this, proposing new varieties, sweeter already at the harvest.

The pink eggplant: description

Among the new varieties, the pink aubergine and, more particularly, the "round white aubergine tinged with pink" should be mentioned. This type is now widespread in central Italy: it is appreciated by families, but also by great chefs for its fleshy, consistent and tasty pulp, with very few seeds and no bitter notes already at the time of harvest. The fruits are very large (up to 400 grams), rounded (sometimes with vertical grooves) and slightly flattened at the tips.

The skin is thin, mostly white, but slight light purple streaks are evident which, overall, make it appear pink. The plant is also large and therefore needs adequate space for cultivation.

Where to buy the pink eggplant?

As we have said, it is a growing cultivar: the strong demand has made it easier to find first for farmers and now also for hobbyists. Those who dedicate themselves to sowing have an easy life: they can ask in agricultural consortia or in shops specialized in seeds; ultimately, looking on the internet, we will have no difficulty. On the other hand, those looking for ready-made seedlings will have to go to specialized retailers asking if they have this variety available or, possibly, express interest already in mid-winter so that they can procure it or proceed with professional sowing. Also in this case the last chance is to buy online: there is no shortage of nurseries that sell particular or sought-after vegetables by mail order.

Sowing the pink eggplant

Cultivation is no different from that of a normal eggplant. It is advisable to proceed with indoor sowing as soon as possible: from December onwards, also depending on our geographical location. For good germination it is essential to provide heat (at least 20 ° C), humidity, air and lots of light. The ideal is to use alveolar trays: they avoid stagnation and facilitate optimal rooting. When the first leaves appear, remember to expose to very intense light: it is important for a compact and vigorous growth. Before transferring into larger containers or in the open field, it will be necessary to wait at least two months, i.e. a minimum height of 10 cm. In the case of a "potted vegetable garden", therefore on a balcony or terrace, we recommend choosing large and deep containers.

Cultivation of pink eggplant

We work the area in depth and well in advance, incorporating mature manure, possibly already in autumn. The soil must be rich, but loose and draining. The transplant in open field must be done from March to May. To obtain optimal development and fruiting, it is essential to considerably space the plants: at least 80 cm between the rows and on the row, placing the stakes immediately. The pots should have a diameter and depth of at least 40 cm. During the development we distribute several times a granular fertilizer for the vegetable garden, rich in potassium and with a good supply of microelements. Important for the quality of the crop are exposure (as sunny as possible) and irrigation. Water must never be lacking: the size of the fruit will be larger and the flavor sweeter.

Harvesting and cultivation

Harvesting begins as early as May in the southern regions, while in the north, especially if no greenhouses are used, it is necessary to wait for July. The product must be detached from the plant when it is still immature: the pulp must be compact and the seeds very small. We will gain in taste and shelf life. The ideal is to operate early in the morning, cutting the stalk with scissors.

Of course it is advisable to consume them as soon as possible, but it is possible to keep them in different ways. In the fridge, fresh, they keep for about a week. However, we can also cook them and place them in jars, in oil or vinegar, alone or with other vegetables. Another possibility is to grill them or lightly scald them in water and then put them in the freezer, in special bags.

Watch the video

Video: 3-D Happy Eggplant Aubergine Tutorial by feelinspiffy Rainbow Loom