Rosa Bianca - Perennial
Here in Phoenix, AZ, I've been growing this plant for over year now in my South facing yard, next to a Rose bush. I didn't realize it would survive our mild winter, due to the freeze the year before that took out half the neighborhood, but the Rosa made it through with only the slightest freeze burn on the tips and actually continued to produce throughout the winter.<br /><br />I love this eggplant, primarily for it's beauty. Some that get more shade are almost white, while it appears that the lavender flush intensifies with more direct sun. My favorite way to prepare these are cut length wise, flesh sliced crisscross (not into the skin), olive oil soaked, seasoned and roasted. Great side dish to a Mediterranean inspired meal. For some reason though, whenever I attempt to roast them whole, like when making babaganoush- they become extremely bitter- draining them does not help. I'm not sure why because they are not bitter when roasted or sauteed, but they are when cooked whole. I still love this eggplant and am happy that it's going for a second year.
Reviewed by Heather on 4/16/14