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.

Seeds per Gram: ≈ 230 seeds per gram

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

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.

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.

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.

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.

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!