Tsakoniko Eggplant (Solanum melongena): between Mount Parnon and the sea, in the Peloponnese is the home of this eggplant, famous for its sweet, tender flesh, without bitterness.
The cylindrical fruit grows to a height of 25 cm, but we recommend harvesting it for consumption when it reaches around 20 cm. The purple, striped skin will then enclose a very white pulp with few seeds, an excellent flavor, and not at all bitter. In the kitchen, it lends itself to a wide variety of uses: fried, baked, stuffed, and stewed. The latter is a typical dish from Arcadia: Tsakoniko Eggplant and Chickpea Stew.
in cultivation, the plant is small, reaching 60 cm, not very productive (which benefits its quality), with low water requirements and a fairly hardy nature. It tolerates even intense heat.
An eggplant suitable for everyone: beginners because it's easy to grow, even in containers or where space is limited; experts and those seeking bold flavors thanks to its remarkable organoleptic properties.
