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Eggplant "Bella Roma" F1
Eggplant (Aubergine) "Bella Roma" F1.
A semi-early, high-yielding hybrid variety (105–109 days from germination to technical maturity) suitable for open field and polytunnel cultivation. The plant is of medium height.
The fruits are spherical, glossy, and light purple with tender white flesh. Fruit weight reaches up to 400 g. The fruits possess excellent flavor characteristics. Highly valued for its delicate taste.
The absence of spines on the fruit calyx makes harvesting and cleaning very easy.
Due to the increased density of the flesh and the absence of bitterness, this variety is ideal for culinary use.
Sowing for transplants is carried out in late February; pricking out involves transplanting at the cotyledon stage. Transplanting outdoors occurs in late May. By the end of July, retain only the 5–6 largest fruit sets on the plant; remove other flowers and ovaries.
1.0 g = 260 seeds.
A semi-early, high-yielding hybrid variety (105–109 days from germination to technical maturity) suitable for open field and polytunnel cultivation. The plant is of medium height.
The fruits are spherical, glossy, and light purple with tender white flesh. Fruit weight reaches up to 400 g. The fruits possess excellent flavor characteristics. Highly valued for its delicate taste.
The absence of spines on the fruit calyx makes harvesting and cleaning very easy.
Due to the increased density of the flesh and the absence of bitterness, this variety is ideal for culinary use.
Sowing for transplants is carried out in late February; pricking out involves transplanting at the cotyledon stage. Transplanting outdoors occurs in late May. By the end of July, retain only the 5–6 largest fruit sets on the plant; remove other flowers and ovaries.
1.0 g = 260 seeds.
* Bush Formation and Seed Saving.
To form a compact bush with well-developed side shoots, it is necessary to pinch off (top) the apex of the main stem when the eggplant plants reach a height of 25–30 cm. Pinched plants will quickly begin to branch. Of all the shoots that appear, keep only the top 4–5 (laterals) and remove the rest. The crop will form on these remaining shoots. Maintain a load of 6–8 fruits per plant. In hot, humid weather, pruning (suckering), especially of lower shoots, is mandatory; conversely, in hot, dry summers, plants are not pruned. In this case, the leaf mass will protect the soil under the bush from evaporation. When the shoots reach a length of 25–30 cm, their growing points are also removed. On these pinched shoots, leave 3–4 secondary side shoots. Incomplete pollination of flowers can cause the appearance of deformed (curved) fruits. To prevent this, artificial supplementary pollination is applied: gently shake the plants during hot, sunny, still weather.
To obtain eggplant seeds: leave two or three fruits on the plant, removing other flowers and small fruits to ensure faster formation of seed fruits. Fruits that have reached full biological maturity are cut and left for 6–10 days in a warm place. The cut fruits are sliced open, and the pulp with seeds is extracted into a glass jar and left for 4–5 days for fermentation. Then, wash with water and dry the clean seeds at a temperature of +28...+30°C for two weeks.
Seeds can be stored for up to 5 years in a paper packet in a warm, dry place.
* Eggplant Caviar with Vegetables (Recipe).
For 1 kg of eggplants: 200 g onions, 350 g tomatoes, 200 g carrots, 5 tbsp vegetable oil, 120 g parsley, sugar, pepper, salt to taste.
Wash the eggplants, peel them, cut into strips (julienne), sprinkle with salt, and let stand for 30 minutes. Squeeze out the juice by hand to remove any potential bitterness. Place the eggplants in a deep frying pan and sauté (braise) with oil until soft. Finely chop the onion and sauté it together with the grated carrot; add pepper and parsley.
Wash the tomatoes, scald with boiling water to peel, chop, and sauté separately with oil. After that, combine all vegetables in a pot, mix, 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 vessel with boiling water. Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes. Seal while hot.
