Rosa Bianca

Rosa Bianca…..

Translated, “White Rose” melanzana, berenjena, baklazhan, aubergine……..eggplant. Not your grocery store eggplant, that variety is commonly Black Beauty.

We first learned about Rosa Bianca from our friend Steve. We also have Steve to thank for introducing us to heirloom tomatoes. Steve used to supply us with tomato plants and once when we visited him we noticed an eggplant growing on his deck in a barrel container. Having been familiar with Black Beauty only, we wondered aloud about an eggplant being treated like royalty. Then Steve waxed philosophic about the wonders of Rosa Bianca and we’ve never looked back.

The Rosa Bianca is a beautiful eggplant. The skin is delicately striped with white and pink sometimes starting out more purple. Softball size is ready for harvest so it is not a big fruit. Plants are not prolific producers so it makes for a difficult decision…..do I harvest now or wait another day so it can be just a bit bigger? It’s not about whether the flesh will turn bitter since it will not, a common complaint about the flavor of Black Beauty, it’s whether to wait for the fruit to get bigger so there is MORE flesh.

Rosa Bianca has beautiful white flesh, thin skin so peeling is optional, and the flesh cooks into a creamy delicacy.

Being an eggplant lover from childhood, I find the best way to prepare Rosa Bianca is with a simple oven roast:

·         Preheat oven to 400 degrees

·         Slice cap off eggplant. Slice fruit into 3/8 inch slices. Place on heavy tray (on parchment paper for easier cleanup).

·         Brush tops of slices with extra virgin olive oil. Sprinkle with salt and freshly ground pepper to taste.

·         Place in preheated oven for 40-50 minutes.

Rosa Bianca, she’s here! The long wait is over.

A beautiful Rosa Bianca eggplant