Description

The Palermitana aubergine is a very early variety with a large size fruit with an average weight of 400-500 gr, irregular ovoid, with a bright dark purple color and green calyx; the plant is medium in size and has few thorns. Tender and very tasty pulp. Eggplants are harvested for around 50-70 days after transplanting. The Palermo eggplant is eaten fried, baked, roasted or used in countless typical recipes such as eggplant parmigiana, pasta alla norma etc. It can also be used in the preparation of preserves in oil.

Nutritional information: for its properties of improving liver function, decreasing the rate of uric acids and cholesterol in the blood, it is called “fruit of health”