Eggplant Round

Round eggplant is a high-yield mid-season variety characterized by a compact plant, about 60-70 cm in height. The plant forms 5-6 large fruits of a round or slightly elongated at the base shape, weighing up to 700 grams. The fruits have a rich purple color and a slightly segmented surface. The flesh of the eggplants is white, dense, tender, and seedless, making them particularly attractive for culinary use.

This variety is distinguished by its high taste qualities: the taste is softer and more pleasant compared to ordinary eggplants, without the characteristic bitterness. Thanks to this, the fruits are suitable for a wide variety of dishes, including hot sandwiches, home cooking, as well as for canning and freezing. Eggplants are especially tasty when simply fried in vegetable oil, at which point their taste resembles meat, expanding their application possibilities in the diet.

For successful cultivation of round eggplant, it is recommended to choose highly fertile, light soils rich in organic matter, as well as well-lit and wind-protected areas. The plant is sensitive to extreme temperatures: prolonged heat above 30°C or prolonged cooling can lead to suppression, dropping of flowers and ovaries. Sowing seeds is carried out at the end of February – first half of March in pots with a diameter of up to 8 cm, and seedlings are transplanted into a greenhouse or under a film cover in May at a soil temperature above 14°C.