Beautiful, glossy and very tasty fruits.
Mid-early (100-105 days) variety for film shelters. The plant is semi-spreading, 40-55 cm high. The fruits are elongated-cylindrical, dark purple, 20-30 cm long, 3-5 cm in diameter, weighing 130-160 g. The pulp is milky-white, tender, without bitterness.
Value of the variety: abundant and friendly fruiting, high taste and technological qualities.
Ideal for preparing fried slices in oil, baking, drying and canning.
1.0 g = 260 seeds.
Eggplant prefers sandy and loamy fertile soils rich in organic matter.
The best predecessors: onion, carrot, pumpkin, legumes. Grown through seedlings. Seeds are sown in the second decade of March. In the phase of 1-2 true leaves, the seedlings dive.
Transplant seedlings into the ground at the age of 60-70 days, when the threat of frost has passed. Planting density - up to 5 plants per 1 m2. Further care consists of regular feeding, weeding and loosening. In the northern regions, eggplant can only be grown in protected soil - in film greenhouses, hotbeds and under temporary film shelters.
Eggplant salad (Cretan recipe).
- 3-4 oblong eggplants
- 1 small, finely chopped onion
- 1 tablespoon fresh, finely chopped parsley
- 4 tablespoons olive oil
- 1 spoon of vinegar
- salt to taste.
Cut the eggplants into two parts and dry them in the oven over low heat or fry them on the grill, placing them cut side down.
The eggplants should become hard and dark. Remove the skin, crush them, add onion, parsley, salt and vinegar.
Mix all ingredients until smooth. This works especially well with a mixer.
Some cooks add a tablespoon of sour milk and mayonnaise to this salad to soften the texture, but this is not necessary.
Some recipes add garlic, but it overpowers the subtle flavour of the grilled eggplant (which makes it especially flavorful).