Sfumata di Rosa is an aubergine native to the Campania region in Italy. It is a medium-large size aubergine with an oval shape and slightly flattened at both ends. The skin is dark pinkish purple in colour and has a smooth, shiny texture. Sfumata di Rosa aubergine flesh is dense and creamy-white in colour, with very few seeds.
This aubergine offers a mild and slightly sweet flavour, with a slight bitterness that becomes milder when cooked. It can be prepared in many ways, grilled, baked, fried, or stuffed. It is commonly found in Italian cuisine. It must be cooked before consumed since it contains an alkaloid called solanine that is toxic to humans. Cooking the aubergine deactivates its effects.
Sfumata di Rosa aubergine is low in calories and high in fibre. It presents a good source of vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and iron. It also offers antioxidant and anti-inflammatory properties.
Sfumata di Rosa Aubergine, cultivation
Aubergines requires a nutrient-rich, well-drained soil, ideally with direct sun exposure for most of the day.
Aubergine seeds take time to germinate. They are sown in a seedbed about 8 weeks before the last expected frost, in a warm place as needs about 25ºC. Seedlings are transplanted when the risk of frost has passed. They should be planted 60-90cm apart.
It requires medium-high watering in well-drained soil, preventing waterlogging and root rotting. A balanced fertiliser should be provided, as in case of an excess of nitrogen, the plant concentrates its energy in the production of leaves and produces smallest fruits.
It is ready to harvest after about 5 months, when the aubergine reaches 15-20cm in length and a 7-10cm diameter. It is better to cut the fruit with a knife than to rip it off the plant.
