Your shopping cart is empty!
Eggplant "Voronoy"
Eggplant "Voronoy"
Early ripening variety with large fruits. The period from germination to technical ripeness is 110-114 days. The bush is compact, 60-70 cm high. The fruits are pear-shaped, weighing 250-400 g. The color at technical ripeness is dark purple with a characteristic light stripe under the calyx. The skin is thin. The pulp of the fruit is white, dense, without voids and bitterness.
Designed for growing in greenhouses.
Early ripening variety with large fruits. The period from germination to technical ripeness is 110-114 days. The bush is compact, 60-70 cm high. The fruits are pear-shaped, weighing 250-400 g. The color at technical ripeness is dark purple with a characteristic light stripe under the calyx. The skin is thin. The pulp of the fruit is white, dense, without voids and bitterness.
Designed for growing in greenhouses.
Eggplant in sour cream in Turkish style.
Ingredients:
eggplant: 1 kg
onion 1 bulb
walnuts: 0.5 cups
sour cream: 200 g
garlic: 3-4 cloves
salt and pepper: to taste
green cilantro
vegetable oil.
Preparation:
Cut the onion into small cubes and fry in vegetable oil until lightly browned.
Wash the eggplants and cut into medium cubes. Add eggplant to the fried onions. Mix well. Salt and pepper.
Turn the heat to medium and simmer with the lid on.
From time to time it is necessary to stir and taste so that the eggplants do not turn into porridge.
As soon as the eggplants become soft, add sour cream and simmer for another 3 minutes.
In a blender, chop the nuts and garlic through a press and add to the eggplants.
Cook for a couple more minutes. At the end, sprinkle with chopped cilantro.
