Melanzana Rossa Di Rotonda Eggplant Seeds

Melanzana Rossa di Rotonda is a rare and visually stunning variety of eggplant that is known for its round red-orange fruits. This unique appearance has earned it the nicknames “red eggplant” and “tomato eggplant” because of its tomato-like shape and colour. It is classified under the species Solanum aethiopicum and stands apart from the more commonly found Solanum melongena varieties in markets.

Originally from Ethiopia, this heirloom variety made its way to the Italian town of Rotonda in the 1930s. Italian settlers returning from Africa brought it back. It quickly adapted to its new climate and became a staple in Southern Italian cuisine, especially in the Basilicata region. Today it is recognized as a Slow Food Ark of Taste product, which highlights its cultural and agricultural importance.

This variety has a complex flavour profile that balances the characteristic bitterness of eggplant with sweet and slightly tangy notes reminiscent of tomatoes and peppers. Its denser texture allows it to hold up well during cooking and makes it versatile for various culinary techniques. It can be roasted, grilled, fried, or preserved in olive oil. It pairs beautifully with garlic and basil. Traditional Italian dishes often feature this eggplant in caponata, a Mediterranean stew, or marinated as part of antipasto platters. Its robust flavour adds depth to any dish while enhancing sweetness and slightly smoky undertones.

Growing Tips in Canada:
Start Indoors: Since this eggplant needs a long growing season, start seeds indoors 8–10 weeks before the last expected frost. Eggplants are sensitive to cold, so this step is crucial for success.
Transplanting: Wait until the soil has warmed up and all danger of frost has passed (typically late May to early June, depending on your location) before transplanting seedlings outdoors. Use a greenhouse or cold frame to extend the growing season, if possible.
Warm Conditions: Melanzana Rossa thrives in warm, sunny spots. Choose the sunniest part of your garden, and consider using black plastic mulch to warm the soil.
Care: Eggplants need well-drained, fertile soil and consistent watering. You can grow them in containers or raised beds to help control soil temperature and moisture. Using row covers early on may help protect young plants from cooler temperatures.

Recipes:
The Melanzana Rossa di Rotonda has a slightly bitter, spicy flavour that mellows with cooking, making it versatile in various dishes.

Grilled Red Eggplant:

Slice the eggplant into rounds, brush with olive oil, and grill until tender. Season with salt, pepper, garlic, and fresh herbs like basil or parsley. Serve as a side dish or appetizer.

Eggplant Caponata:

A Sicilian dish where the eggplant is cooked with tomatoes, olives, capers, and onions. The sweetness of the tomatoes complements the eggplant’s slight bitterness, creating a rich and flavourful vegetable stew. Serve with crusty bread.

Eggplant Parmigiana:

Similar to traditional eggplant parmesan, this dish uses the Melanzana Rossa. Layer the fried or roasted eggplant slices with marinara sauce and cheese, and bake until bubbly.

Stuffed Eggplant:

Hollow out the eggplants and stuff them with a mixture of cooked rice, vegetables, herbs, and spices. Bake until tender and serve as a hearty main dish.

Eggplant in Olive Oil (Melanzane Sott’olio):

Thinly slice the eggplant and marinate it in vinegar before preserving it in olive oil with garlic, herbs, and chili flakes. This is a traditional Italian method of preserving eggplants and works wonderfully as a flavourful addition to salads, sandwiches, or antipasto platters.

These seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.