SEED STORIES | Melanzana Rossa di Rotonda Eggplant: From Ethiopia To Italy

Solanum aethiopicum, also known as Ethiopian eggplant or mock tomato, is little known or appreciated outside Africa. In the Potenza region of Italy, however, this small, bitter fruit is a beloved variety known as Melanzana Rossa di Rotonda, and usually made into relishes or pate. How did it make its way from East Africa to southern Italy?
Learn more and order seeds here: www.rareseeds.com/melanzane-r...

[@MD-cs7jd]

This channel has such an incredible storytelling style. I got so lost in the tragic history I had to snap back when we came back to the eggplant! Truly riveting

[@RAJAT6555]

I agree!

[@Clutchpearls]

I just want to say, I LOVE THESE STORIES! I'm not really into eggplant, but I LOVE to hear your voice & the history of plants!

[@justr6982]

I cannot express enough how wonderful this series is

[@jman4817]

And who else that has watched this now wishes they had planted this in their garden this year?

[@paulandstephanie1]

Nope

[@ThatBritishHomestead]

That’s one of my favourite but I was given it my a friend of mine who called it Turkish egg plant, that was here in the Uk. It’s so good, I used it in pasta sauce and it was mind blowingly good even people that don’t like egg plant loved it.

[@sqwrrl]

Do you peel it before using?

[@ThatBritishHomestead]

@@sqwrrl I don’t, it’s such a lovely flavour ! But I do find germination rate is rather low. So I over sow!

[@ultraviolet9665]

After all that history I forgot we were talking about egg plants.

[@sddd5286]

*Back in the days here in Ethiopia* It grew like a weed we call it (ወፍ ዘራሽ ቲማቲም-- I don't know how to translate it🥺 but its like the bird sow the seed and grew or a plant sowed by a bird....sth like that😁 ) When we were kids, we used to eat secretly (my mother did not want us to eat) we would not use it as an edible plant🤦‍♀️🤦‍♀️ or i can simply say we didn't know....😂😂

[@nwodefier2501]

Thank you for telling the truth about HIS MAJESTY

[@Coolcat3]

The varieties of vegetables is mind blowing

[@a1hindes]

Thank you for telling this story. These are growing in my garden right now!

[@user-lp3ew1xb5u]

I’m growing these right now! First time in my garden. ❤️❤️

[@yoopermann7942]

i had lost the taste of egg plant when i got ahold of a bunch of very bitter ones from a store and had no luck growing them,, this one might do well under my care that way i once again have fried eggplant with melted cheese on top of each slice, love the stories that go along with the videos ! great job, great video

[@paulandstephanie1]

I think the video mentioned these are more bitter...

[@paulandstephanie1]

Listen to 0:34

[@yoopermann7942]

@@paulandstephanie1 your right, i missed that,, the search continues,, thank you

[@jwrightgardening]

I've had great success growing "diamond" eggplant variety. It's a small fruit, and not very bitter. It also does really well in climates with a short growing season, producing ripe fruit early and throughout the summer.

[@PatrickWyzorski]

I planted a few of these and they're doing quite well. Looking forward to harvesting their fruit.

[@candypodratz]

How do they taste??

[@tacobell.gourmand]

Thank you for these historical accounts and tying them to plants we still can grow today

[@butterlite100]

This was an absolutely phenomenal story! Thank you!

[@savantofillusions]

Very cool video

[@mgwood6939]

Beautiful and amazing!! These stories should be cherished! I have never heard or seen this, I also love eggplant!

[@heavenboundhomestead126]

Love fryed eggplant. This one look so good. It would hold up in the heat. I love the storys behind the seeds.

[@4Lucky]

Hello~ Nice to meet you 👋 Thanks for sharing👍🥰 Wishing you stay safe & happy. God bless you 🙏🍀🤗🍒🌱🌿

[@lynlalalala]

I love these stories when I'm looking for the history of a plant.... Not so much, when looking for specific plant growing information. 🤔

[@kcl060]

Man, that's stunningly beautiful!

[@danoneill2846]

Many Thanks !!!

[@QueenOfTheDamned]

Looks beautiful and delicious 😋

[@jcr1382]

Very interesting.

[@noelleparris9451]

I appreciated the history lesson. Italy - just one more nation in a long line that thought it had a right to take what it wanted from other countries. No regard for the sovereignty of states. No regard for human life. All some care about is power no matter the cost. But on a happier note: I plan to try this variety next year. But now I have plenty of fruits on my Nagasaki longs, Thai long greens and Rosa Biancas. So no more new ones this season.

[@KristiTalk]

How are the Rosa Biancas? 😃 I bought some seeds but didn’t plant yet.

[@noelleparris9451]

@@KristiTalk they are lovely. Healthy plants and gorgeous fruit. I'm cooking the first (that I picked) today in a curry. I'll be growing them again next year 👍🏾

[@KristiTalk]

@@noelleparris9451 Thanks! I planted listada de gandia and aswad. I have to wait a couple months for the rose bianche.

[@wordsbymaribeja1470]

These are native to West Africa as well.

[@katrina2931]

I’m trying to grow some this year. Hopefully it survives our drought and heat wave.

[@ArmindaHeart]

You live in Northern California like I do? 😆

[@katrina2931]

@@ArmindaHeart Utah, but close enough. We’ve had no rain and it’s a 102F today.

[@ArmindaHeart]

@@katrina2931 we have had the driest winter and spring and it’s going to be 111 in a couple of days! Yuck!

[@a1hindes]

In central California. Crossing my fingers here, too...

[@jlseagull2.060]

This reminds me of Thai eggplants that I saw in an Asian store last week THE VERY FIRST TIME.

[@smitaghosh6133]

Anyone...is this the same as 'turkish eggplant' sold by a number of other vendors? Looks very similar, just a bit smaller maybe. Great video!

[@RareSeedsBC]

they should be very similar varieties from the same region, if not the same!

[@jwrightgardening]

I'm growing these for the 1st time and the plants are looking marvelous. Has anyone on here had experience cooking and eating them? I didn't realize that they weren't just eaten like a typical eggplant.

[@RareSeedsBC]

In the Baker Creek kitchen, we have made them into delicious caponata and preserves. Here's a recipe from Chef Jenna that you might like to try: Ingredients: Approximately 1 lb of Melanzane Rossa di Rotonda 3 T. salt 4 T. extra virgin olive oil 1 yellow onion, minced 2 small celery stalks, finely chopped 3 garlic cloves, minced ⅓ c. pine nuts, toasted ⅓ c green pitted olives, chopped 1.5 T. capers 4 Roma tomatoes, chopped ⅓ cup red wine vinegar ½ t. red pepper flakes 2 T. organic cane sugar 1 T. organic tomato paste ½ cup chopped fresh Genovese basil Dice the Melanzane Rossa di Rotonda and place into a colander set inside a large bowl. Rub the diced pieces down with salt and allow to sit for about an hour to draw out any excess moisture. You can add a weight on top to press down if desired. After an hour, quickly rinse with cold water and pat dry. Cook the onion and celery together in olive oil (about half of the EVOO) over medium-high heat. Season with a little salt. Once onions are translucent, add the garlic and cook another minute or two until garlic is fragrant. Set this mixture aside and wipe out your pan. Reheat the pan and add oil. Allow it to get hot, and then add eggplant and sear for several minutes. Add onion mixture and all remaining ingredients except basil, saving the vinegar, sugar and tomato paste for last. Continue cooking for about 10 minutes. Remove from heat and allow to cool and then mix in the basil. Store in an airtight container in the refrigerator for up to a week.

[@RareSeedsBC]

This is the recipe for the caponata. Sorry I forgot to include that in the original message!

[@RareSeedsBC]

In the Baker Creek kitchen, we've made them into delicious caponata and preserves. Here is Chef Jenna's recipe for caponata: Ingredients: Approximately 1 lb of Melanzane Rossa di Rotonda 3 T. salt 4 T. extra virgin olive oil 1 yellow onion, minced 2 small celery stalks, finely chopped 3 garlic cloves, minced ⅓ c. pine nuts, toasted ⅓ c green pitted olives, chopped 1.5 T. capers 4 Roma tomatoes, chopped ⅓ cup red wine vinegar ½ t. red pepper flakes 2 T. organic cane sugar 1 T. organic tomato paste ½ cup chopped fresh Genovese basil Dice the Melanzane Rossa di Rotonda and place into a colander set inside a large bowl. Rub the diced pieces down with salt and allow to sit for about an hour to draw out any excess moisture. You can add a weight on top to press down if desired. After an hour, quickly rinse with cold water and pat dry. Cook the onion and celery together in olive oil (about half of the EVOO) over medium-high heat. Season with a little salt. Once onions are translucent, add the garlic and cook another minute or two until garlic is fragrant. Set this mixture aside and wipe out your pan. Reheat the pan and add oil. Allow it to get hot, and then add eggplant and sear for several minutes. Add onion mixture and all remaining ingredients except basil, saving the vinegar, sugar and tomato paste for last. Continue cooking for about 10 minutes. Remove from heat and allow to cool and then mix in the basil. Store in an airtight container in the refrigerator for up to a week.

[@jwrightgardening]

@@RareSeedsBC Awesome! I can't wait to try it later on in the summer when they are ripe, along with tomatoes, basil, and onions from my garden!

[@sqwrrl]

@@RareSeedsBC peel it first?

[@TalkingThreadsMedia]

Fascinating! Love these SEED STORIES. Thank you! Best wishes from Kate in Olympia, WA.

[@caseynorman20xx]

It's gotta have healing properties if it doesn't turn brown when exposed to air

[@adryawebb2556]

They look very similar to Turkish Orange eggplant with the orange and green stripes.

[@tonijurkones9797]

Hello 👋

[@WibblyWobbly]

Grew that last year, never again. When you should harvest it? Its bitter when green and bitter when ripe. Although plants grew well and were quite prolific and decorative.

[@RareSeedsBC]

It is ready to harvest when orange and the flesh is just a bit soft when squeezed.

[@jeil5676]

First!

[@gabriellegibby3293]

Thats a eggplant!? It looks like a tomato!

[@PushpaLatha-vi8xi]

Maku brinjal seeds kavali sir please send me seeds 🙏🙏🙏🙏

[@RareSeedsBC]

you can purchase the seeds here -> www.rareseeds.com/melanzane-rosso-di-rotonda

[@danielramos8424]

Parece o Jiló! So que este é vermelho...

[@samlove933]

Italian heirlooms are special

[@TarotByAlison]

I'm sick of politics, I just wanted to learn about this type of eggplant...

[@miamivicemami]

Should we just ignore war crimes? does it make you uncomfortable to address Italy’s bloodshed and colonization of Eritreia, Ethiopian and Somalia? Fascists murdered thousands of Africans, should we just edit history so you don’t feel guilty?

[@pria7538]

And you did.