A favorite across the Mediterranean and India. Rosso di Napoli is a different species from other eggplants we carry; sometimes called Ethiopian Eggplant or Garden Egg. Ornamental plants have serrated leaves and are loaded with shiny fruits the size of tennis balls. Fruits mature to orange but are sweetest when they first turn from green to white. The flavor is similar to S. melongena eggplants but slightly sweeter and more delicate. We love them simmered in curries or slowly cooked down into a spread. Take care not to cook them at temperatures above 300°, as too much heat will bring out an unpleasant bitter flavor. We recommend staking plants because the fruits are so abundant!
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