In late summer our land in Alba and in the Langhe hill, “honors” us with the best eggplant that we use to get this delicious sauce.
The processing is done exclusively from fresh.
All ingredients are selected carefully cleaned and cooked according to the most traditional recipes.
The end result is a simple but extremely tasty.
Like all our products are ready to use on pasta or add it directly or to enjoy on the bruschetta.
Name of the product: Egg plant pasta sauce
net weight: 215 g.
Ingredients: Tomatoes, eggplant, onions, extra virgin olive oil, parsley, garlic, salt.
Variety: Egg plant (Solanum melongena)
Way of cultivation: organic certified
Climatic context of the harvest: dry
date of the harvest: from June to August
Way of picking: by hand
The eggplant (Solanum melongena L.) is a herbaceous plant, 30 cm high by just over one meter.
Flowers large, purple and sometimes white. The fruits are berries large, elongated or round, usually black, edible after cooking.
The eggplant is native to India.
It seems that it was unknown in Europe until the sixteenth century. The spread in Europe of names derived from Arabic and the lack of ancient Greek and Latin names indicate that it was taken in the Mediterranean by the Arabs in the early Middle Ages.
The raw eggplant has an unpleasant taste and is also toxic because it contains solanine.
For this reason, the eggplant is eat only cooked.
The properties for the eggplant to absorb dietary fat very well, including oil, allows the preparation of dishes very rich and tasty.
The eggplant is native to subtropical climates and therefore does not tolerate cold climates are not excessively.
In Europe it is grown as an annual plant.