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Eggplant "Agata" F1
Eggplant "Agata" F1.
An early hybrid variety for growing in greenhouses. The plant is tall. The fruits are oval, with black shiny skin, weighing about 550 g.
The pulp is white and dense, there are very few seeds. Can be fried, stewed and canned.
To grow beautiful, large fruits, no more than 3-4 stems should be left on the plant, and weaker stems should be cut off.
Agricultural technology.
Eggplant seeds are planted in late February - early March. The temperature during seedling cultivation is maintained at +25+28°C until germination, after germination - +18°C during the day, and not lower than +14°C at night.
The plant is pricked out in the phase of 1-2 true leaves. The seedlings are transplanted into open ground when the threat of frost has passed. Planting density is up to 5 plants per 1 sq.m.
Further care consists of regular fertilizing, weeding and loosening.
1.0 g = 200-220 seeds.
An early hybrid variety for growing in greenhouses. The plant is tall. The fruits are oval, with black shiny skin, weighing about 550 g.
The pulp is white and dense, there are very few seeds. Can be fried, stewed and canned.
To grow beautiful, large fruits, no more than 3-4 stems should be left on the plant, and weaker stems should be cut off.
Agricultural technology.
Eggplant seeds are planted in late February - early March. The temperature during seedling cultivation is maintained at +25+28°C until germination, after germination - +18°C during the day, and not lower than +14°C at night.
The plant is pricked out in the phase of 1-2 true leaves. The seedlings are transplanted into open ground when the threat of frost has passed. Planting density is up to 5 plants per 1 sq.m.
Further care consists of regular fertilizing, weeding and loosening.
1.0 g = 200-220 seeds.
* Eggplant caviar with vegetables.
For 1 kg of eggplant: 200 g of onions, 350 g of tomatoes, 200 g of carrots, 5 tablespoons of vegetable oil, 120 g of parsley, sugar, pepper, salt to taste.
Wash the eggplants, peel them, cut them into strips, salt them, and let them sit for 30 minutes. Squeeze out the juice by hand—it's bitter.
Place the eggplant in a deep frying pan and sauté with butter until soft. Finely chop the onion and sauté with the grated carrots. Add the pepper and parsley.
Wash the tomatoes, blanche them with boiling water, peel them, chop them, and sauté them with butter in a separate pan. Then, place all the vegetables in a saucepan, stir, season with salt, pepper, and sugar, and simmer for 5 minutes.
Place the hot caviar into clean, sterilized jars, cover with lids and place in a container with boiling water.
Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes. Roll up while hot.
