YATAGAN

Eggplant YATAGAN is a mid-season, high-yield variety intended for cultivation in open ground and under film coverings. The plant is distinguished by a powerful, compact form with a semi-spreading crown, reaching heights of 60 cm in open ground up to 1 meter in greenhouses. This variety is resistant to unfavorable conditions and fruits well even in harsh Siberian summers, forming up to 5-6 fruits on a single plant simultaneously.

The fruits of the YATAGAN eggplant have an unusual shape, resembling a Turkish yataghan — long, curved, with a smooth dark violet to almost black skin. The mass of the fruits varies from 180-200 g to 350 g, the length reaches 40 cm and more, and the diameter is 6-8 cm. The flesh is light green, dense, tender, without bitterness and with a minimal number of seeds, which makes this variety especially valuable for culinary use. The fruit shape is convenient for cutting into even circles, which is ideal for preparing vegetarian kebabs, stews, and winter preserves.

The YATAGAN variety is characterized by stable high yields — from 4.9 kg to 8 kg per square meter. It is universal in application, suitable for all types of culinary processing, including baking and preparing appetizers. Sowing seeds is recommended at a depth of 1.5-2 cm at a soil temperature of 22-26°C, and pricking out — at the stage of the second true leaf. Seedling planting is possible in film greenhouses from mid-May, and into open ground — after the threat of frosts.