Eggplant comes from the Solanaceae family, also known as nightshade. This large botanic family encompasses potatoes, tomatoes, tomatillos, tobacco and morning glory. Depending on where you are, eggplant is called by different names including aubergine, guinea squash, poor-man’s caviar, garden egg, brinjal and susumber. While botanically eggplant is actually a berry containing edible seeds, it is used as a vegetable.
Eggplant is a perennial plant but is usually grown annually in temperate locales. It likes warmer weather and lots of water.
Eggplant Varieties
Eggplant comes in a rainbow of colors: white, purple, black, green, and even yellow. Shapes vary, too: round, egg-shaped, elongated, and oval. Of the many varieties that can be found, here are some highlights:
- Burpee Hybid – Medium sized purple fruit, glossy, midseason, about 75 days to maturity
- Millionare – Japanese hybrid, long black fruit, glossy, nearly seedless, early, about 60 days to maturity
- Cloud Nini – White fruit, milder/less bitter than purple, midseason, about 75 days to maturity
- Ichiban – Curved fruit, long and thin, Asian hybrid, early, about 60 days to maturity
- Calliope – Oval fruit, coloring streaked with white/purple, small: 2 inches for baby, 4 inches for mature, early, about 60 days to maturity
- Black Beauty – Large purple fruit, midseason, about 75 days to maturity
Cultivation
Eggplant can be transplanted from sprouts and seedlings but can also be grown successfully from seeds sown directly in the garden soil. Growing from seeds usually takes tropical or subtropical temperatures, or after frost has gone in more temperate locations. If planting from seed, the germination temperatures should be over 65 degrees and soil should be well-drained and rich. Set the seedlings about 18 inches apart in rows, with each row about 1 1/2 to 2 feet apart.
When planting in an established garden, eggplant should be planted in a section not following a season from tomato, potato or pepper plantings. They all have the same growing susceptibilities and rotating with different vegetables will help reduce certain diseases and pests, such as bacterial wilt and nematode infestation.
Mulching is helpful to reduce weeds and since it is a slow-growing crop, it will help conserve water. Eggplant benefits from staking as it helps to support the fruit as it grows.
Harvest and Storage
Since eggplant comes in so many different colors, shapes and sizes, look for clues to picking come harvest time. Check the feel and weight of the fruit: if it is heavy for its size, it is usually ready for picking. The color should be bright and the skin glossy. Eggplant should be picked before it turns dull on the outside. If left to overripe on the vine it will have bitter flesh and tough seeds.
The skins can be damaged easily, so careful handling is required. They are sensitive to cold storage temperatures, and should be used fresh. They can be held in the produce section of the refrigerator for up to a week.
Cooking with Eggplant
Eggplant is never served raw since it has solanine which may cause stomach upset. With the spongy, porous texture, eggplant is notorious for soaking up a lot of oil when cooking. Some recipes call for salting to help remove bitterness and reduce oil absorption, although it is not needed for most eggplants. To do so: sprinkle thick slices with salt, set to drain in a colander for 20 minutes, then wipe off and rinse before cooking.
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