A perfect balance
At first glance, you could mistake one for a tomato, as they are of a similar size and round in shape. They are also bright orange to red in colouring and bear green stripes.
Main picture: Do not mistake them for tomatoes. These Rossa di Rotonda aubergines may be the tastiest you’ll ever try.
However, what you would actually be looking at is an aubergine. More specifically, the unique Melanzana Rossa di Rotonda DOP. This is a variant of the Solanum aethiopicum, which is native to Ethiopia. It was brought to Italy at the end of the 19th century and once there developed a unique taste profile. It is grown in the Basilicata region and has a protected designation of origin. Similar variants include the Turkish orange as well as the Rosso di Napoli, which can be found in Switzerland.
These aubergines have an intensely fruity taste and strike a balance between a sweet and bitter flavour. In Italy, they are prepared and served in a variety of ways, such as raw, as carpaccio, and marinated with olive oil and lemon juice. They can also be steamed, baked, roasted, and preserved for pasta, fish and meat. Another way in which they can be used is combined with dark chocolate and served as a dessert.
My favourite way of serving them takes inspiration from Japanese cuisine and is as follows: heat some sesame oil in a pan, add the roughly chopped aubergines and fry on a medium heat for five minutes, until they brown slightly. Add garlic and ginger and sauté for two minutes. Deglaze with rice wine, add soy sauce, rice vinegar, dashi (or broth) and a pinch of cane sugar, cover and leave to stew gently on a low heat for around 30 minutes.
Serve lukewarm or, even better, let them cool completely and season with more vinegar (I think they should have the same acidity as pickled vegetables). Portion out the aubergine and the delicious stock in small rice bowls, garnish with spring onions and serve as a starter or a side dish. Wow, so much umami! As well as being a perfect balance between gentle sweetness, saltiness, acidity and bitterness. The dish is easy to prepare and can be stored in the fridge for up to two days.
Words & Photo Claudio Del Principe
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