The Surprise eggplant variety is a medium-early to medium-maturing type with a period from germination to technical maturity of about 116 days. The plant is semi-stemmed, with a stem dyed in anthocyanin color and weak fuzziness. The fruits are characterized by a cylindrical or round shape and have a glossy dark violet or black-purple skin. Fruit sizes vary: length is 20-22 cm, diameter 7-8 cm, and weight from 250 to 400 grams. The calyxes almost lack spines, which facilitates harvest collection. The flesh is dense, white or greenish-cream in color, without bitterness, making the eggplants especially tasty and versatile in cooking. The Surprise eggplant is valued for its high nutritional value, containing vitamins, proteins, carbohydrates, organic acids, and mineral salts. It is widely used in home cooking and industrial processing, suitable for fresh consumption, frying, stewing, and canning. Due to its properties, the fruits help reduce cholesterol levels in the blood, making them beneficial for health. The variety is characterized by heat and drought resistance, which simplifies cultivation in various climatic conditions. For successful cultivation of the Surprise eggplant, it is recommended to use seedlings, sown 55-60 days before planting in open ground. Seeds are planted in pots of size 5x5 or 6x6 cm to a depth of 1.5-2 cm with subsequent transplanting. Seedlings are planted in open ground from late May to early June, in holes of size 15-20 cm, with an optimal planting scheme of 50x40 to 60x50 cm. The plant prefers warm and bright conditions, develops well on light loams and sandy loams with sufficient moisture.
