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[Solanum melongena] Dante round lilac eggplant seeds, delicate non-browning flesh, classic Italian kitchen variety.
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Dante round lilac eggplant is a classic, much-loved kitchen variety: its lilac skin and flesh that doesn't brown after cutting make it ideal for a wide range of dishes.
It belongs to the species Solanum melongena, family Solanaceae. A moderately productive plant, with round, slightly ribbed fruits and smooth skin in a characteristic lilac colour.
Sow in a heated seedbed between February and March, with soil temperature between 20 and 30°C; transplant once the seedling reaches 15-20 cm in height.
It prefers sunny spots, fertile well-drained soil, with regular watering during fruit swelling for an abundant harvest in high summer.
Harvest once the fruit reaches medium size and the skin is still taut: the slow-oxidising flesh also makes it convenient to prepare ahead of time.
Like other eggplants it can be affected by Colorado potato beetle, aphids and red spider mite; good soil drainage prevents root rot after heavy rain.
Thanks to its delicately flavoured, low-seed flesh, Dante eggplant is perfect for parmigiana, pan-fried rounds and as a base for sauces and preserves.
Made up of over 90% water, Dante eggplant is low in calories and rich in fibre, potassium and compounds beneficial to liver health.
Per 100 grams, Dante eggplant provides about 24 kcal, 1 g protein, 5.7 g carbohydrates, 0.2 g fat and 3 g fibre.