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Perlina eggplant

Since their skin is so sweet and thin, you don’t need to remove it. They cook up quickly!

Origin

The perlina eggplant is a newer type of eggplant with relatively recent origins. They were first created through natural hybrids where young plants were grafted onto wild varieties in a greenhouse. They were cultivated in response to a growing interest in small eggplants, and they’re now a completely natural product, rich in healthy properties. Originally from Sicily, especially around Ragusa, these eggplant were immediately successful thanks in part to their extremely high quality and unique flavor. They’re small and sweet with a dense flesh.

 

Cookit

These eggplant are seedless, and since they’re sweet they don’t need to be salted before cooking. Their compact flesh absorbs less oil than a classic eggplant, which is why they’re often fried. To make fabulous eggplant chips, cut them into thin rounds, cover them in flour and fry them in hot peanut oil until golden brown. Sprinkle with salt and serve them as a tasty snack.

Did you know

Perlina eggplant are almost exclusively produced by a single Italian company, “La perla del sud.” This is where the product got its name. They are an example of true Italian excellence, and are already being exported to many countries, especially France.

Variety

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