Barbarella Eggplant
Estimated Inventory, lb : 0
Description/Taste
Barbarella eggplants are medium sized measuring about four to six inches in diameter. This eggplant has a unique squat shape that is round with slightly grooved sides. The outer skin is glossy with a deep purple hue and when ripe forms a tender white halo under its purple calyx. The inner flesh is dense and a creamy white color, containing numerous small seeds and offers a mild nutty flavor with a slight sweetness.
Seasons/Availability
Barbarella eggplant is available in the late spring and early summer months.
Current Facts
The Barbarella eggplant, botanically known as a cultivator of Solanum melongena, is a member of the Solanaceae or nightshade family. Like many newer varieties of eggplant the Barbarella is known for its flavor which is less bitter than traditional eggplant. Also known as a Violetta di Sicilia type the Barbrella eggplant is a hybrid variety that can be found predominately at farmers markets and specialty stores.
Nutritional Value
Eggplants such as the Barbarella that feature deep purple skin are known to be rich in the phytochemical Nasunin and also are high in dietary fiber, both of which have been shown to be beneficial in promoting heart health and lowering cholesterol levels in the body when consumed. Anthocyanins in eggplant are not only responsible for the purple pigment of its skin but also offer antioxidant and anti-inflammatory properties promoting healthy cell function and are being studied for their ability to ward off certain forms of cancer.
Applications
The versatile Barbarella eggplant can be used in an array of cuisines such as French, Italian, Thai, Chinese and Indian. It can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weightiness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in preparations such as eggplant parmesan, ratatouille and curries. Newer varieties of eggplant such as the Barbarella should have little bitterness though if they are over mature they may take on a bitter flavor. To reduce the bitterness of eggplant, once sliced it can be salted and allowed to sit, a process called “degorging” which draws the bitterness out of the eggplant. Barbarella eggplant is highly perishable and should be stored in a cool dry place and used ideally within two to three days. Salting can also help reduce the amount of oil that the slices will soak up when cooked. Refrigeration should be avoided as the cold can lead to premature browning and breakdown of the flesh.
Geography/History
Barbarella eggplant is an Italian variety that is believed to be native to the island of Sicily. It is similar in size and shape to the Italian heirloom eggplant Prospera. Eggplants are also known as Aubergine and are native to Asia. The Barbarella eggplant is a perennial that most often is grown as an annual. The Barbarella will thrive both in open cultivation and when greenhouse grown. In ideal growing conditions the plant will be a vigorous fruiter and is very leafy containing fewer spines when compared to other eggplant varieties.
Recipe Ideas
Recipes that include Barbarella Eggplant. One
is easiest, three is harder.| Whole Foods Republic |
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Puttanesca Chicken with Barbarella Eggplant |
