Rosa Bianca eggplant
This eggplant belongs to the Solanaceae family. Although most of the edible Solanaceae family members are Meso and South American. But this eggplant is an exception, which is actually Indian. The eggplant of this species is first seen in Southeast Asia. It was first cultivated in India and China where it was known since 500 BC. Then the cultivation of it was started in Arabia and Persia. Later it became known in Europe and America. It was first cultivated in Italy on the European continent.
Therefore, it is now known as named Italian heirloom vegetable. Rosa Bianca is an interesting Italian variety that produces white or purple-colored fruits. Now it is cultivated in many countries in Europe.
The height of the trees reaches 2-3 feet. Plants are generally tall. Leaves are thick. Flowers are white or purple. This eggplant has a mild smell and slight bitterness. It is popular for its creamy flesh and mild flavor. There are a few seeds in this eggplant. Its color is attractive with pale purple and white spots. It is popular for its creamy flesh and mild flavor. Because of its mildly sweet flavor and non-bitter taste,
This fruit is ideal for baking or roasting. The eggplant is 10 cm in diameter and 15 cm in length. The shape of this eggplant is round and big. The diameter of this eggplant is more than the length. This fruit is produced in large quantities in Italy and Spain. It looks lovely and shiny. It is a warm-season vegetable. It is a perennial plant in the tropics.
Rosa Bianca Eggplant plant:
This tree grows best in warm tropical to sub-tropical climates. In such climates, they can survive all year round as a short-lived perennial. It can also survive in temperate areas.
At the time of sowing, the temperature of soil must be 65 to 85 degrees F. Seeds should be planted at a depth of 1/2 cm. There should be a gap of 16 cm between each seed and the distance between the two rows must be 24cm. Seed germination usually takes place in 10-20 days. For sowing inside the house, Sowing should be done before 10-12 weeks of the last snowfall. On the other hand, sow outside the house after 2-3 weeks of the last frost.
This plant can be propagated by grafting. Plant the seeds in a full sunny place. The seeds must be planted in full sun place where it is fallen 6 hours sunlight per day. It will keep the plant healthy and nourished. The PH of soil will be in 6-6.5. It gives more fruits in the moist soil. So the farmers will irrigate water consequently for getting good fruit. Although it is tolerant of drought, we cannot hope for more crops in droughty places.
After sowing the seeds, you must apply a balanced amount of organic manure every week. Weeds need to be cleaned. The soil needs to be kept moist. The temperature starts reducing in the autumn. Therefore, it is necessary to maintain the right temperature at this time. Nitrogen and potassium deficiency in the growth of the plant is disrupted and the production of fruit will decrease. So, a moderate amount of nitrogen and potassium fertilizer must be applied.
The tree bears fruit 12-13 weeks after planting. When The fruit is 6-7 cm long, It can be collected. If the fruit is collected at the right time, its skin and taste are right. It is better to cut the fruit in the raw state. We can collect the fruits by cutting with a knife from the trees. Cutting time, We must leave 1/2-1 cm of the stem to avoid damaging the plant or fruit. It can be used lemon juice on the cut ends to keep the white flesh from getting discolored. This fruit can be stored in the fridge for 3 days to 1 week.
Rosa Bianca Eggplant Recipes:
This eggplant is highly used for its non-bitter taste than other eggplants. It is an ideal item in the recipe. Grilling or stuffing this eggplant, chefs make different dishes. Now, I shall share Stuffed recipes for making food using this eggplant.
Stuffed Rosa Bianca Eggplant:
Stuffed Rosa Bianca Eggplant is popular in European countries like Italy, Spain. It is also popular in Turkey. To make this food, There are some steps that must be followed. At first, it is necessary to tell the ingredients for making this food.
The ingredients are 7 tablespoons olive oil,1 cup breadcrumbs,3 eggplants,2 teaspoons salt,1/4 pound Italian sausage,1 cup chopped onion,1 pound tomatoes,3 crushed garlic,3 cloves,1/2 teaspoon black pepper,8 ounces cheese,1 large egg,2 teaspoons chopped oregano,2 tablespoons chopped mint,1 tablespoon red wine vinegar.
Step1: At first, heat 3 tablespoons of olive oil in a large skillet over medium temperature. Add breadcrumbs and cook for 5 minutes. Then, remove the skillet from the heat. keep this aside adding lemon zest and salt. Stir this and then take these breadcrumbs in a pot.
Step2: Cut the eggplants into two pieces lengthwise. Eject pulp from the shell. Then chop pulp into 1/2 inch cubed shape. Scatter 1 tablespoon salt in the eggplant shells and invert onto a dry towel for draining water. Then, heat the shells with the oven for drying and brush with a tablespoon of oil. Broil the shells until soft with the oven. Take aside from the oven and reduce oven heat.
Step3:Heat 1 tablespoon oil in a skillet over medium heat. Add sausage and cook this until sausage is browned. Take the sausage in a bowl with paper towels.
Step4:Heat remaining oil over medium fire.Cook pulp in this heated oil and stir them occasionally. Add onion, tomatoes, garlic, pepper and salt. Cook until tender. Take this in a big bowl. Add sausage,1 cup breadcrumb mixture, egg,1 tablespoon oregano, mint and vinegar. Mix them well. Divide the mixture among shells evenly. Then Keep the stuffed eggplant in a baking dish. Bake for 25 to 30 minutes.
Step5:On the other hand, Stir together marinara sauce, remaining mint, and remaining oregano in a small saucepan and heat for about 5 minutes. Drizzle over-baked stuffed eggplant before serving.