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Eggplant (Aubergine) – Growing Guide

Angelo (admin)

Overview

Description

Eggplants, also known as aubergines, are warm-season tropical perennial plants that are typically cultivated as annuals in temperate climates due to their sensitivity to frost. The plant has a bushy growth habit, often reaching heights of 60–120 cm (24–48 inches) depending on the variety and growing conditions. In optimal tropical or subtropical climates, eggplants can reach up to 1.5 m (5 feet) in height and behave as true perennials, living and producing fruit for several years.

The stems of the eggplant are sturdy, semi-woody, and branching, covered in fine hairs, with some varieties exhibiting a slight purplish hue. The plants have a deep taproot, which helps them tolerate dry weather. The leaves are large, flat, ovate, and coarsely lobed, measuring between 10–20 cm (4–8 inches) in length and 5–10 cm (2–4 inches) in width. They are covered with fine hairs on both surfaces, giving them a slightly velvety texture. The leaves are typically dark green but can sometimes have a purplish tint, especially in young plants. The leaves are also arranged alternately on the branches.

Eggplant flowers are typically star-shaped, measuring 3–5 cm (1.2–2.0 inches) in diameter, and can range in color from light purple to deep violet. Each flower has five lobes and prominent yellow stamens, and they are usually borne singly or in clusters of two or three. The flowers are self-pollinating, though they can also be cross-pollinated by insects.

The fruit of the eggplant is botanically classified as a berry and exhibits significant variation in size, shape, and color. Classic varieties produce large, oblong fruits that can reach up to 40 cm (16 inches) in length and weigh several hundred grams. The skin of the fruit is smooth and glossy, with colors ranging from traditional deep purple to white, green, or even bi-colored and striped forms. The flesh is pale, spongy, and contains numerous small, soft seeds that are edible but can be slightly bitter. The unique spongy texture of the flesh allows eggplants to absorb flavors well in cooking.

Why Are Eggplants Named “Eggplants”?

The name “eggplant” originated in the 18th century, when certain European cultivars (cultivated varieties) of the plant, particularly those developed in England and North America, produced small, white, oval-shaped fruits that closely resembled goose or hen’s eggs. These white, egg-shaped varieties became popular in Europe and North America, leading to the adoption of the term “eggplant” in English-speaking countries. The word first appeared in English literature in the 1760s. While the original native varieties of the plant from India and Southeast Asia were typically purple, yellow, or green and varied in shape, it was the distinct appearance of these European cultivars that gave rise to the name. In other regions, such as the United Kingdom, the plant is commonly referred to as “aubergine,” a term derived from French, with roots in Arabic (al-bādhinjān) and Sanskrit (vātiṅgaṇa).

Interesting Facts

  1. Eggplant is not only versatile in cooking but also rich in fiber, antioxidants, and vitamins such as vitamin C, K, and B6.
  2. It’s believed that eggplants were first domesticated in India over 4,000 years ago. From there, they spread to the Middle East, where they became a staple in many traditional dishes, and then to the Mediterranean region, where they gained popularity in European cuisine.
  3. The eggplant is botanically classified as a berry and belongs to the Solanaceae family, making it a close relative of both tomatoes and potatoes. Despite this classification, it is typically treated as a vegetable in a culinary context.
  4. In 16th and 17th century Europe, eggplants were mistakenly believed to cause fever, epilepsy, and madness due to their bitter taste and association with the nightshade family (Solanaceae), which includes some toxic plants, such as belladonna (deadly nightshade). This fear led to the nickname “mad apple,” particularly in Italy and Spain, where the term “mela insana” (literally “mad apple”) was commonly used to reflect the plant’s perceived dangers.
  5. Nicotine is present in all parts of the eggplant plant, including the fruit, stems, leaves, and seeds. However, the concentration is so extremely low, approximately 0.018 mg per 100 g or 180 ppb (180 parts per billion) on a dry weight basis, making it insignificant in terms of any effect on human health. Tomato leaves and fruit also happen to contain the same levels!

Basic Growing Information

Eggplants are a warm-season crop that thrive in temperatures between 26–32°C (80–90°F), with optimal nighttime temperatures around 21°C (70°F). These plants require consistently warm soil and full sunlight to flourish, making them ideal for planting in late spring or early summer, once all risk of frost has passed. A long, hot summer is essential for eggplants to produce the best yield, as they tend to grow slowly during cooler periods.

Eggplants are extremely sensitive to cold, even more so than tomatoes or peppers, which they are related to. Exposure to temperatures below 16 °C (60 °F) can significantly slow growth, cause poor flowering, reduce or halt fruit set, and increase their vulnerability to pests and diseases. Temperatures dropping below 10 °C (50 °F) can cause lasting damage to the plants, potentially preventing them from ever recovering and bearing fruit, while frost will be fatal to them.

In regions with cooler climates or shorter growing seasons, starting eggplant seeds indoors 8–10 weeks before the last expected frost date is advisable. Transplant the seedlings outdoors when the soil temperature has warmed to at least 21°C (70°F) to promote healthy growth and fruit development.

Excessive heat can also adversely affect eggplants, particularly when drought conditions lead to temperatures above 32°C (90°F). While the optimal nighttime temperature for eggplants is around 21°C (70°F), when nighttime temperatures rise above this level, especially in conjunction with high daytime temperatures, it can result in poor flowering and reduced fruit set.

Eggplants prefer well-drained, fertile soil that is rich in organic matter, with a slightly acidic to neutral pH. Consistent watering is essential, as they require regular moisture but are susceptible to root rot if the soil becomes waterlogged. While their soil requirements are similar to those of tomatoes and peppers, eggplants are less tolerant of heavy soils. Mulching around the base of the plants can help retain soil moisture and regulate temperature, promoting healthier growth.

Planting

Note: Check gardening calendars for the best planting times in your location

How to Start Seeds Indoors: A Quick Step-by-Step Guide

To ensure a successful start to the gardening season, follow these steps to start seeds indoors. This early preparation helps plants get a strong start, ensuring they are well-prepared for transplanting outdoors and giving them the best possible chance for a productive growing season.

  1. Prepare Containers and Soil: Use seed trays, pots, or any small container with drainage holes. Fill them with a sterile, well-draining seed-starting mix or fine potting mix (sift the big pieces out of potting mix with a small garden sieve).
  2. Sow the Seeds: Plant seeds about 0.5 cm (1/4 inch) deep in the soil. Cover them lightly with the mix and very gently press down.
  3. Watering: Water the soil gently to keep it evenly moist but not waterlogged. A spray bottle or small watering can with a fine watering rose works well for this.
  4. Cover the Tray: Cover the seed tray with plastic wrap, a clear plastic lid, or a humidity dome to retain moisture and create a warm, humid environment to help speed up germination.
  5. Provide Warmth: To encourage germination (sprouting), place the covered containers on a heating mat to keep the flat at 24-29°C (75-85°F), or on the warm top of an appliance such as a fridge, until seedlings emerge. Carefully monitor the moisture of the growing medium, as heating mats will dry the mix out faster. After the seedlings emerge, a soil temperature of 21°C (70°F) is best. Warm soil is better than cool.
  6. Light: Once the seeds germinate (usually within 7-14 days), remove the cover and move the seedlings to a location where they receive 12-16 hours of light daily. If natural light is insufficient, use fluorescent or LED grow lights placed about 5-10 cm (2-4 inches) above the plants.
  7. Maintain Moisture and Temperature: Keep the soil moist and maintain a warm environment (around 21°C or 70°F) until the seedlings are ready to be transplanted.
  8. Thinning: Once the seedlings have two sets of true leaves (leaves resembling those of the parent plant, and not the differently shaped pair of dicot leaves that first emerge), they can be transplanted into pots of their own. If growing the seedlings in pots, thin them out by removing the weaker plants, leaving one strong seedling per pot.
  9. Hardening Off: Before transplanting outdoors, gradually acclimate the seedlings to outdoor conditions over a week or two by exposing them to increasing amounts of sunlight and cooler temperatures.

Care and Maintenance

Growing Difficulty

Growing Tips

Companion Plants

Common Pests and Diseases

Spider mites can can attack leaves during periods of hot, dry weather, feeding on the sap and giving them a bleached or bronzed appearance.

Verticillium wilt is the most common disease of eggplants. It is soilborne and causes the leaves to turn yellow and curl inward, starting with the lower leaves and spreading upwards. As the disease progresses, leaves dry out and turn brown.

Harvesting

Propagation

Culinary Uses

Eggplants are highly versatile in the kitchen and are a staple in many cuisines worldwide. Their spongy texture allows them to absorb flavors well, making them ideal for dishes where they take on the character of the surrounding ingredients, such as stews and curries. Eggplants can be grilled, roasted, sautéed, fried, or baked, and they pair well with a variety of herbs and spices.

In Mediterranean cuisine, eggplants are key ingredients in dishes like ratatouille, a vegetable stew that highlights their ability to meld with other flavors, and baba ganoush, a smoky, creamy dip made from roasted eggplants mixed with tahini, garlic, and lemon juice. In Italian cuisine, eggplant parmesan is a popular dish where eggplant slices are breaded, fried, and layered with tomato sauce and cheese before baking.

Eggplants are also commonly used in Middle Eastern and South Asian cooking. They are a central component in dishes like baingan bharta, a spiced, mashed eggplant dish from India, and imam bayildi, a Turkish dish where eggplants are stuffed with tomatoes, onions, and garlic, then slow-cooked in olive oil. Their ability to absorb flavors makes them excellent for stews and curries, where they can take on the bold tastes of spices and broths​.

Eggplants can also be grilled or roasted to bring out their natural sweetness. When grilled, they develop a smoky flavor and tender texture, making them perfect for salads, sandwiches, or as a side dish. Roasting eggplants enhances their creaminess, which is why they are often pureed into dips or spreads. Additionally, eggplants can be sliced thin and used as a low-carb alternative to pasta in dishes like lasagna, where their texture provides a satisfying substitute for noodles​.

In conclusion, growing eggplants can be a rewarding experience for those in warmer climates. With proper care, these plants will produce abundantly, providing delicious and versatile fruits that can be enjoyed in a myriad of dishes.

References

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