Red eggplant

Cultivated in restricted areas of Lucania, it’s an aubergine of african origin ( scientific name: Solanum aethiopicum) unique in Italy. Of small dimensions and round shape, it has an orange color with slight nuances of greenish color that become reddish when it reaches the full-cycle. With its intense fragrance, it stands out on the palate for its spicy flavor with a pleasant slightly bitter final, and in the kitchen by the fact that it does not turn black after cutting, which makes it particularly well-suited for the processing and the preserving in oil or vinegar. Ideal to taste as appetizer or to garnish red meats.