I placed an order with NIKITOVKA Seeds - https://nikitovka.com/en/. They have quite a few seeds in their packs and I would like to share my excess eggplant seeds for a SASE. Pre-labeled bags would be appreciated but are not necessary.

All of these are Ukrainian varieties:

Almaz
Aysberg
Chornyy Krasen
Donetskiy Urozhaynyy
Gandia- Gone
Matrosik
Premier
Sneg Sredi Leta

PLEASE NOTE: NOT ALL OF THESE SEEDS ARE GROWING TRUE TO TYPE!!!!

Please PM me with your list and I will give you my address.

That's a lot of eggplants! I'd be tempted, but I already have my 5 varieties, with 2 new ones. I'll be waiting to see how these do this season.

Beautifil white Aysberg is one of my favorites. I love it grilled, but especially canned for the winter in caponata.

Eggplants are my daughters favorite so I try to grow plenty of them for us to enjoy. She is vegan so most of her summer meals will revolve around these. Fortunately she has learned to enjoy 'pink' tomatoes. I am looking forward to trying all of these. Thanks for the great review on Aysberg dorata. I seem to prefer the light colored ones. They are more on the creamy side and not so bitter to my taste buds, but all are still good.

dorota wrote: ↑Thu Feb 06, 2020 2:54 pm Beautifil white Aysberg is one of my favorites. I love it grilled, but especially canned for the winter in caponata.

eggplants.jpg

Dorota, how do you canned them for the winter? I would also like to try.
Vladimír

MissS wrote: ↑Thu Feb 06, 2020 4:03 pm Eggplants are my daughters favorite so I try to grow plenty of them for us to enjoy. She is vegan so most of her summer meals will revolve around these. Fortunately she has learned to enjoy 'pink' tomatoes. I am looking forward to trying all of these. Thanks for the great review on Aysberg dorata. I seem to prefer the light colored ones. They are more on the creamy side and not so bitter to my taste buds, but all are still good.

I'd love to try some of these! Sending PM

MissS, my vegan friends eat a lot of eggplants, they cut the eggplant , salt it and leave for 30 min. It helps to remove bitter taste.

Dorota, how do you canned them for the winter? I would also like to try.
Vladimír

Vladimir, this is one of my favourite recipes. It is just an inspiration.

https://www.jamieoliver.com/recipes/veg ... -caponata/.

And I add another flush of vinegar to the simmering sauce. When my caponata is ready I put it to a jar and pasteurise for about an hour.

Two yeares ago I had Český raný form Semo. It was early, healthy and very tasty.

Thank you doraota. I do know about salting but sadly I am on a salt-free diet.

Am presently out of the country until Feb 16. Would love to try some of these if any seeds still available. Will contact you upon return to see how things stand . Thanks for a great offer! Jessica

Jessica just post here what you would like and I will save you some and divide the seeds accordingly. There are plenty enough to go around.

I went to the Nikitovka site to see their whole selection. Saw they give 100 seeds per pack. Do they actually give even more?

I used to order a lot from Nikitovka. Sadly she no longer posts to Finland, due to EU interference...

Ginger2778 wrote: ↑Mon Feb 10, 2020 6:27 am I went to the Nikitovka site to see their whole selection. Saw they give 100 seeds per pack. Do they actually give even more?

I haven't counted them but there sure are a lot of them. For the price you can't beat them and there are plenty to share. I was amazed when I saw so many seeds in the bags.

MissS wrote: ↑Fri Feb 07, 2020 12:10 pm Thank you doraota. I do know about salting but sadly I am on a salt-free diet.

I've never salted eggplants! But last year I tasted most of my varieties raw, and they were sweet! There was only one that was bitter, and it was so bitter that I pulled up the plant!

I haven't salted my eggplants for a long time. When I started cooking, back in the 70s, all of the recipes called for salting the eggplants, and all of the eggplants in the stores then were the large kinds, and many were bitter. Plus, the salting drew out some of the excess water in those large ones. Now, even the large ones have been improved, and many of the smaller, Asian varieties have absolutely no bitterness. And the smaller ones also have less water. I think a lot of recipes that still call for salting are a throwback to those early days, and someone has a recipe of their Grandmom's, and that's the way they did it!

America's Test Kitchen came up with a method a few years ago to use in place of salting, to reduce the moisture in the eggplant - microwave it! Dice the EP, put on a place on a paper towel, and MW it on high 8-10 min., then turn it out onto another ate with a PT, or a cooling rack (my method). That's it! It reduces considerably in size, and it browns quickly, and doesn't suck up so much oil - just toss it with a tb or so of oil in a bowl, before sautéing it, and they brown evenly.

MissS wrote: ↑Sun Feb 09, 2020 9:07 pm Jessica just post here what you would like and I will save you some and divide the seeds accordingly. There are plenty enough to go around.

Thank you so much for the offer!
I would love a few from
Aysberg
Chornyy Krasens
Matrosik
Premier
Sneg Sredi Leta

Will send pm once I get home on Feb 16.

I received the seeds today! Thank you so much!

Hi MissS,
I got the seeds, thank you very much!

miss S do you still have any seeds left from this offer? not worried about what variety as I haven't grown any of them. I just like something different than what I have already

I do. I am out of Gandia but still have the rest. PM me for my address and I will get them out to you ASAP. I think that it will be fun to try some new to me varieties.