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"Tonda di Firenze" or "Pallada Melanzani"
This variety of eggplant captivates with its fruity and delicate aromas, ideal for grilling and roasting.
A thick slice of the Pallada - replaces a meat burger patty in the blink of an eye. The Pallada types are the archetype of the eggplant. Cut off the calyx, put it in the oven at 180 degrees for 45 minutes. Olive oil, garlic, salt and some parsley in the pulp crushed with a spoon in the skin.
It is also used in a meatless lasagna.
Storage recommendation
Eggplant is one of the cold-sensitive vegetables and should therefore not be stored in the refrigerator.