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Eggplant "Hozjain-Barin"
Eggplant "Khozyain-Barin".
Early ripening variety for open ground and film shelters: from germination to the beginning of technical maturity of the first fruits 105-115 days.
Plants are compact, 60-80 cm high. Fruits weigh 300-600 g. The pulp is white, dense, without bitterness. The taste after cooking is excellent.
Yield under film is 5-6 kg/m2.
Seedlings are pricked out in the phase of one true leaf. After the appearance of lateral shoots, 3-5 of the strongest are left, and the rest are pinched. At the end of August, 5-6 of the largest ovaries are left on the plant, the rest are removed.
Early ripening variety for open ground and film shelters: from germination to the beginning of technical maturity of the first fruits 105-115 days.
Plants are compact, 60-80 cm high. Fruits weigh 300-600 g. The pulp is white, dense, without bitterness. The taste after cooking is excellent.
Yield under film is 5-6 kg/m2.
Seedlings are pricked out in the phase of one true leaf. After the appearance of lateral shoots, 3-5 of the strongest are left, and the rest are pinched. At the end of August, 5-6 of the largest ovaries are left on the plant, the rest are removed.
* Eggplant caviar with vegetables.
For 1 kg of eggplant: 200 g of onions, 350 g of tomatoes, 200 g of carrots, 5 tbsp. spoons of vegetable oil, 120 g of parsley, sugar, pepper, salt to taste.
Wash the eggplants, peel, cut into strips, salt and let sit for 30 minutes. Squeeze out the juice with your hands - it is bitter. Put the eggplants in a deep frying pan, sauté with butter until soft. Cut the onion into small strips and sauté together with the grated carrots, add pepper and parsley.
Wash the tomatoes, scald with boiling water, peel, cut and sauté with butter in a separate bowl. Then put all the vegetables in a saucepan, mix, salt, pepper, add sugar and simmer for 5 minutes. Place the hot caviar in clean sterilized jars, cover with lids and place in a bowl with boiling water. Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes. Close the jars while hot.
