The Ultimate Guide to Growing Eggplant

Eggplant is a deep, shiny purple vegetable filled with nutrients. The key with eggplant is harvesting at the correct time—when young—or it will get bitter. When cooked, it becomes extremely tender and absorbs flavors around it. one of our favorites on the grill!

American eggplants,

ASIAN EGGPLANT

Asian Eggplants are popular in China, Japan, Thailand and other Asian cultures. They tend to have a sweeter taste than other varieties and are available in a diverse range of colors and shapes. Typical shapes include round or elongated, with the pear shape of Italian varieties being rare.They produce fewer seeds and are more tender than other varieties.

Note:  Asian eggplant has a delicate skin and fewer seeds than most teardrop shaped varieties, resulting in a less bitter taste.

LONG GREEN EGGPLANT

ITALIAN EGGPLANTS

ITALIAN Eggplants are the most popular in the USA, having typically elongated pear-shaped or cylindrical, often with a purple or purple-white striated skin. They are meaty, mild flavored and low in calories. 

When to Plant Eggplant

• Start seeds indoors in flats or peat pots 6 to 8 weeks prior to the last spring frost date. Seeds germinate quickly at temperatures between 70° to 90°F (21° to 32°C). Alternatively, buy 6- to 8-week-old nursery transplants just before planting.
• Do not plant eggplant transplants into the garden until well after the last threat of frost.
• If purchasing transplants: Buy high-quality specimens. Do not purchase tall, spindly plants or young plants that already have blossoms (ideally, young plants should spend energy becoming established before they begin flowering).

How to Plant Eggplant

• Start seeds indoors, sowing them ¼ of an inch deep in flats or peat pots.
• After the risk of the last spring frost has passed and daytime temperatures are 70° to 75°F (60° to 65°F at night), set seedlings in holes 24 to 30 inches apart in rows 3 feet apart. Use a covering of black plastic mulch to warm soils before setting out transplants if soil temperatures aren’t yet high enough.
• Immediately after planting (in-ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit.
• After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.
• If you live in a cold climate, consider using row covers to keep the young eggplants warm and sheltered. Open the ends of the row covers on warm days so that bees may pollinate the eggplants’ flowers

Growing Eggplants in Containers

Eggplant thrives when planted in pots. Prepare one 5-gallon container per 3-plus- foot-tall plant or a 2-gallon pot for dwarf/ miniatures up to 2 feet tall with potting mix and compost or organic matter, as well as a slow-release fertilizer. 

Eggplants are a warm-season crop. Start seeds indoors 6 to 8 weeks before the last frost date or purchase seedlings. Plant outside when the evening temperature is consistently at least 65°F. If no compost or organic matter is added to the potting mix, fertilize seedlings with a (low-nitrogen) 5-10-10 formula. Provide support (a tomato cage or wooden stake, with soft ties) for larger plants.

Provide 6 to 8 hours of sun per day. Water consistently but not constantly; allow the plant to dry somewhat between waterings (inconsistent watering may result in irregular fruit shapes). When fruits appear, begin using a 10-10-10 formula every 10 to 14 days. Protect from temperatures below 55°F with cover or by moving.

• Harvest eggplant 65 to 80 days after transplanting, depending on the variety. When starting from seed, expect 100 to 120 days to maturity. July, August, and September (even into October) are all harvest months for eggplant, depending on where you live and the variety you planted.
• Eggplant tastes best when harvested young as soon as it’s dark and glossy purple. Fruits are ripe when their skin doesn’t rebound to gentle pressure from your finger.  If you cut into an eggplant and find an abundance of brown seeds, it’s already too late.
• Harvest early and often, and the plant will be quite prolific. Once ready, check on your eggplants every 2 to 3 days.
•  Japanese eggplant may be ready to harvest when the size of a finger or hot dog.
• When harvesting, do not pull the fruit (it won’t come off). With a sharp knife, cut through the tough stem above the green cap, or calyx, on the top. The calyx can be prickly, so want to wear gloves.
• You can cut these plants back like peppers if your season is long enough for a second crop.