The Red Eggplant of Rotonda DOP is one of the most unique and unusual products of Basilicata, instantly recognizable for its bright red color that makes it look more like a tomato than a traditional eggplant. Cultivated in the Pollino National Park area, around the town of Rotonda, this variety has adapted perfectly to the mountain environment, becoming a symbol of local biodiversity.
Small and round in shape, with a thin, glossy skin, the red eggplant has a slightly bitter and spicy flavor that sets it apart from the more common varieties. It is rich in antioxidants and nutrients, making it not only a distinctive ingredient but also a healthy one.
Harvested in summer, it is used in many traditional Lucanian recipes, either grilled, preserved in oil, or transformed into sauces and condiments. Thanks to its intense taste and versatility, the Red Eggplant of Rotonda has gained recognition beyond regional borders, while remaining deeply tied to its place of origin and the agricultural wisdom of Basilicata’s farmers.
The plants are bedded in May and picking starts in August up until the first cold spells.
To preserve them, the small aubergines are “nzertate”, that is, tied into bunches like peppers and cherry tomatoes, and then left to dry in the open air under canopies.