Jilò tomato
Solanum gilo
This plant, which originally comes from Africa and can grow up to 1 m tall, is an eggplant. It was brought to Brazil by slaves, where it is still eaten in Rio and Sao Paulo today.
Pre-cultivation: From February to March, 1 cm deep in a pot at 20 °C.
Planting: From mid-May after the last frosts in full sun at a distance of 50 x 50 cm.
Harvest: Steam the unripe green to slightly orange fruits or pickle them.
Recipe: Pickled Jilò: Prepare a few jars with screw lids. Dilute white balsamic vinegar 1:1 with water. Cut the garlic, red chili and onion into slices. Crush the peppercorns and sea salt in a mortar. Prepare basil, parsley or coriander leaves according to taste. Cut the green Jilò lengthways into slices and cook in boiling water for about 10 minutes. Drain the water, layer the Jilò slices and spices in the jars. Fill the jar to the brim with the vinegar water. Screw on the lid and put it in the fridge. After 48 hours, the Jilò can be eaten cold with a little olive oil as a healthy side dish with fish, meat or eggs.
Give 10 seeds
