Eggplant Growing Guide: from seed to kitchen

How to Grow Eggplants

Meet the Eggplants – Flavour & Kitchen Uses:

• Globe / “Black Beauty” types – firm, mildly sweet, classic deep-purple skin; perfect for grilling, parmigiana, moussaka and hearty stews.
• Italian & striped (e.g. Rosa Bianca, Listada de Gandia) – creamy flesh, very few seeds; superb for baking whole, ratatouille and caponata.
• Asian long (Ichiban, Orient Express) – tender, almost seedless, cooks in minutes; ideal for quick stir-fries, curries and smoky charcoal dishes.
• Mini & baby (Fairy Tale, Calliope) – bite-sized, delicately sweet; great skewered, roasted or pickled whole.
• White & novelty colours – mild, mushroom-like flavour; substitute wherever you would use globe fruit for a striking plate.

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Seeds per Gram: ≈ 230 seeds per gram

Optimal Germination: 24 – 32 °C soil; germinates in 7 – 14 days

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Feed Requirements:

Heavy feeder. Incorporate 5 cm of compost plus a balanced organic fertiliser before planting, then:

• At transplanting (or 5 – 10 cm tall seedlings) – side-dress with slow-release fertiliser.
• When first flowers open – fortnightly liquid feed (seaweed, fish emulsion or compost tea).
• Mid-season – another light side-dress of nitrogen to keep plants vigorous.

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Growing Notes:

Climate & Timing:

• Warm-season crop needing a long growing window. Start seed indoors 8 – 10 weeks before the last frost; transplant only when night temperatures stay above 12 °C.
• Soil must be at least 18 °C for successful establishment; black plastic mulch speeds warming in cool zones.

Sowing & Spacing:

• Direct sowing: possible in frost-free climates; 5 mm deep, 50 – 80 cm between plants, rows 60 – 100 cm apart.
• Transplanting: pot up once second true leaves show; harden off. Plant out at the same spacing, burying the root ball level with soil.
• Allow 1 m² centres per plant if you expect large harvests.

Support & Pruning:

• Stake or cage plants at planting time to prevent wind damage and keep fruit clean.
• Pinch out the main tip above the third flower cluster to encourage sturdy branching on vigorous cultivars.

Watering:

• Keep the top 5 cm of soil evenly moist; deep soak 1 – 2 times per week (more often in light soils) and avoid wetting foliage.
• Mulch after soil reaches 24 °C to conserve moisture and suppress weeds.

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Common Problems:

• Flea beetles, aphids & potato beetles – protect young plants with fine insect mesh; use pyrethrin or neem if numbers build.
• Whitefly & thrips – hose off, introduce beneficial insects, apply horticultural oil.
• Blossom-end rot – maintain steady watering and correct soil calcium.
• Verticillium / fusarium wilt – practise 4-year crop rotation, remove infected plants promptly.
• Sunscald – retain leaf canopy in mid-summer or drape shade cloth on extreme days.
• Powdery mildew – improve airflow, remove affected leaves, treat with sulphur or milk spray.

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Harvesting:

• Pick when fruit are glossy, firm and spring back when gently pressed.
• Cut with secateurs leaving a 3 cm stem stub; wear gloves to avoid prickles.
• Harvest two- to three-day intervals in peak season to keep plants setting new fruit.

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With warmth, rich soil and regular picking, a couple of well-tended eggplants will keep your kitchen supplied with velvety, versatile fruit from midsummer until the first autumn chill. Happy growing!