Eggplant

Eggplant, also known as aubergine or brinjal, is a popular vegetable in the nightshade family. It is known for its glossy, dark purple fruit and is used in a variety of culinary dishes around the world.

Starting Eggplant Plants

Eggplant is typically started from seeds indoors and then transplanted to the garden.

Indoor Seed Starting

Start seeds indoors 6-8 weeks before the expected last frost date in your area.

1. Sow seeds 1/4 inch deep in seed-starting trays filled with a well-draining potting mix.
2. Keep the soil moist and maintain a temperature between 75-85°F (24-29°C) for optimal germination.
3. Seedlings will emerge in 7-14 days.
4. Transplant seedlings to the garden after the risk of frost has passed and the soil has warmed to at least 60°F (15°C).

Harvesting Eggplant

• Eggplant is typically ready for harvest 65-80 days after transplanting, depending on the variety and growing conditions.
• Harvest fruits when they have reached their mature size and color, and the skin is glossy and unwrinkled.
• Cut the fruit from the plant with a sharp knife or pruning shears, leaving a short stem attached.
• Eggplant can be harvested continuously throughout the growing season until the first frost.

Harvesting Eggplant Seeds

1. Allow a few eggplant fruits to fully mature and overripen on the plant until they become hard and yellow or brown in color.
2. Remove the overripe fruits from the plant and cut them open to extract the seeds.
3. Place the seeds in a bowl of water and remove any floating seeds, as they are likely not viable.
4. Rinse the remaining seeds and spread them on a paper towel to dry for a few days.
5. Store the dried seeds in an airtight container in a cool, dry place for future planting.

Commonly Grown Eggplant Varieties

• Black Beauty
• Ichiban
• Rosa Bianca
• Long Purple

Uses as Food

Eggplant is a versatile vegetable that can be used in various dishes.

• Grilled, roasted, or baked as a side dish or main course
• Sliced and fried for dishes like eggplant parmesan or tempura
• Used in stews, curries, and casseroles for added texture and flavor
• Pureed for dips, spreads, and sauces like baba ghanoush
• Eggplant is a good source of dietary fiber, vitamins B1 and B6, and minerals such as copper and manganese.