Your shopping cart is empty!
Eggplant "Bella Roma" F1
Eggplant "Bella Roma" F1.
Mid-early, high-yielding variety (105-109 days from germination to technical maturity) for open ground and film shelters. The plant is medium.
The fruits are spherical, glossy, light purple with delicate white flesh. Fruit weight up to 400 g. Fruits have an excellent taste. Valued for its delicate taste.
The lack of spines on the calyx makes harvesting and peeling the fruit very easy. Due to the increased density of the fruit pulp and the absence of bitterness in it, the variety is ideal for use in cooking.
Sowing for seedlings is carried out at the end of February, picking - in the cotyledon phase. Planting seedlings - at the end of May. By the end of July, 5-6 largest ovaries are left on the plant, other flowers and ovaries are removed.
1,0 g = 260 seeds.
Mid-early, high-yielding variety (105-109 days from germination to technical maturity) for open ground and film shelters. The plant is medium.
The fruits are spherical, glossy, light purple with delicate white flesh. Fruit weight up to 400 g. Fruits have an excellent taste. Valued for its delicate taste.
The lack of spines on the calyx makes harvesting and peeling the fruit very easy. Due to the increased density of the fruit pulp and the absence of bitterness in it, the variety is ideal for use in cooking.
Sowing for seedlings is carried out at the end of February, picking - in the cotyledon phase. Planting seedlings - at the end of May. By the end of July, 5-6 largest ovaries are left on the plant, other flowers and ovaries are removed.
1,0 g = 260 seeds.
* Eggplant caviar with vegetables.
For 1 kg of eggplant: 200 g onions, 350 g tomatoes, 200 g carrots, 5 tablespoons vegetable oil, 120 g parsley, sugar, pepper, and salt to taste. Wash and peel the eggplants, cut into strips, salt, and let them sit for 30 minutes. Squeeze out the juice with your hands—it's bitter. Place the eggplants in a deep frying pan and sauté with oil until soft. Finely chop the onion and sauté with the grated carrots, then 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 bowl. Then, place all the vegetables in a saucepan, mix well, season with salt and pepper, add sugar, and simmer for 5 minutes. Ladle the hot caviar into clean, sterilized jars, cover with lids, and place them in a saucepan of boiling water. Sterilize half-liter jars for 10 minutes, and liter jars for 20 minutes. Roll up the jars while still hot.
