Black Beauty Eggplant Seeds | Heirloom | Non-GMO | Classic Slicing Eggplant | 80 Days

Black Beauty Eggplant Seeds – Classic American Heirloom

The Black Beauty Eggplant is the quintessential American heirloom eggplant — a garden staple for over a century and still the gold standard for home gardeners and chefs alike. Its large, glossy, deep purplish-black fruits grow up to 8 inches long with a classic drop shape that makes it the ideal slicing eggplant. Tender, meaty flesh with no bitterness when harvested at peak ripeness. Perfect for eggplant parmigiana, grilling, frying, and stuffing.

Plants grow 3–4 feet tall, producing 4–6 large fruits per plant — or more when kept consistently harvested and well watered. A warm-season annual that thrives in full sun and summer heat. Organic, non-GMO, open-pollinated heirloom — Solanum melongena. Approx. 6,500 seeds per oz.

Variety Details

• Species: Solanum melongena
• Type: American heirloom — open-pollinated, non-GMO, organic
• Fruit: Up to 8 inches long, drop-shaped, deep purplish-black, glossy skin
• Yield: 4–6 large fruits per plant; more with regular harvesting
• Plant Height: 3–4 feet
• Plant Spacing: 24–36 inches apart
• Days to Maturity: 80 days from transplant
• Light: Full sun
• Season: Warm-season annual
• Seed Count: Approx. 6,500 seeds per oz

Starting Seeds Indoors

• Start seeds indoors 8–10 weeks before last frost date.
• Keep seedlings in full sun or under grow lights at 80°F for strong, stocky transplants.
• Gradually harden off seedlings by exposing them to outdoor conditions over 7–10 days before transplanting.
• Transplant into soil that has warmed to at least 70°F — cold soil stunts growth and reduces yield.

Growing Tips

• Black Beauty thrives during hot summer months — warmth is essential for fruit set and development.
• If temperatures drop below 55°F, cover plants with row covers or black plastic to retain heat.
• Mulch around the base of plants to retain soil moisture and suppress weeds.
• Water consistently and apply a balanced fertilizer or organic matter monthly throughout the season.
• In cooler climates, use black plastic mulch or row covers to boost soil temperature and extend the season.

Harvesting

• Harvest when the skin is deeply glossy — a dull skin indicates the fruit is overripe.
• Test ripeness by pressing gently on the skin — if it springs back, it’s not yet ready; if it remains indented, harvest now.
• For the best flavor and texture, harvest at half to three-quarters of full mature size — smaller fruits are more tender and less bitter.
• Use immediately or refrigerate for up to one week.
• Pick regularly to encourage the plant to continue producing throughout the season.

Culinary Uses

• Eggplant parmigiana — the classic Italian-American preparation
• Breaded and pan-fried or baked
• Grilled with olive oil, garlic, and herbs
• Stuffed — the large drop shape makes an ideal “boat” for savory fillings
• Ratatouille and Mediterranean vegetable dishes
• Baba ganoush and other roasted eggplant dips