Organic Perlina Eggplant 800g

Perlina eggplant

One of the forgotten vegetables of the Italian tradition

Long aubergines of small size that have the peculiarity of being the sweetest variety

Originally from Sicily, grown in Lazio

Perlina eggplant

This is the sweetest variety in which even the skin, of a beautiful purple color, does not have a bitter presence and therefore it can be safely used without negatively affecting the taste in any way.

It is also the fruit of a natural cross, which was most likely refined for the first time in Sicily, to be precise in the Ragusa area, and then spread rapidly since the past centuries throughout the South, in particular in Campania,

Finally, also conquering the gardens of our house, precisely by virtue of his more pleasant flavor and the almost total absence of waste.

Description Eggplant Perline

They are long aubergines, even twenty centimeters, two / three centimeters thick and with another characteristic appreciated in the kitchen: the limited seed content which, if picked at the right point of ripeness, are often not even fully formed.

Since it is not the first time that we have encountered aubergines in our travels in the garden, we can only briefly resume the best beneficial properties of this fruit.

That I am the strong one diuretic and draining power guaranteed by the high water content, the presence of vitamins A, B and C as well as mineral salts, ascertained low calorie values ​​and with a positive effect on liver activity.

Eggplant Beads in the Kitchen

Perlina aubergine has an excellent performance in the kitchen because once the stalk is removed, everything else is edible.

It has a delicate and basically sweet taste for this reason it does not need to be salted because unlike the common aubergines it does not have that bitter taste.

Due to its thin skin, its not very watery pulp it is suitable for frying

It also has very fast cooking times, it is ready in 10 minutes, 12/15 in the oven and 5 on the grill.

RECIPE
A delicious aperitif

Ingredients for 2/3 people:

• 4 eggplant beads
• 80 g cooked ham
• 60 g sliced ​​cheese (Edamer type)
• 2 small eggs
• 100 g of corn flour
• peanut oil (for frying)
• Salt to taste

Preparation:

1. Wash and dry the aubergines thoroughly so that there are no residues of water (which in contact with the boiling oil would cause splashes).
2. Remove the ends then cut them into slices to a thickness of 1 cm then grill them.
3. With the help of a cap from a plastic bottle, cut into circles, trimming the edge with a pointed knife, of cooked ham.
4. Do the same with the cheese to get small circles.
5. Take the round-shaped slices of eggplant beads and proceed to compose the button.
6. Take a round slice of aubergine and arrange it in layers and in sequence: a slice of cooked ham, one of cheese, another slice of cooked ham, then finish with a second slice of perlina aubergine.
7. Press a little to make the ingredients adhere well but not too much to avoid crushing them.
8. Shell the eggs in a bowl and beat them with a fork.
9. Collect the cornmeal on a plate.
10. Pour the oil into a thick and high pan and bring it to temperature (about 180 °).
11. Pass the button first in the egg then in the corn flour and shake a little to make it lose the excess panure.
12. When the oil starts to sizzle, throw in the little pearls of eggplant buttons a few at a time.
13. When they are amber (it will take a few minutes) take them with a mesh ladle and place them on a sheet of paper straw to absorb excess oil.
14. Stack two or three buttons and secure them with a stick as if they were a skewer.

It is recommended to serve them hot.

RECIPES WITH ORGANIC PERLINA AUBERGINE

1. CRISPY FRIED AUBERGINE PEARLS
   • Wash and dry the Pearl Eggplants, cut them into thin slices.
   • Fry them in hot extra virgin olive oil until golden brown, draining the excess oil.
   • Serve immediately with a pinch of salt and pepper, ideal as a side dish or tasty appetizer.

1. SPAGHETTI WITH PEARL AUBERGINES AND CHERRY TOMATOES

1. • Cut the Perline Eggplants in half and sauté them in a pan with garlic and extra virgin olive oil.
   • Add fresh cherry tomatoes and basil, cooking for a few minutes.
   • Season the drained pasta with the sauce, mixing well to combine the flavors.

1. Baked pearl-shaped eggplant with aromatic herbs

1. • Arrange the whole or halved Eggplant Pearls on a baking tray lined with baking paper.
   • Season with extra virgin olive oil, rosemary, thyme, salt and pepper.
   • Bake at 180°C for about 20-25 minutes or until tender and lightly golden, perfect as a light side dish.

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