This page is an open source resource guide for Eggplants. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable Eggplant selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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Eggplant (Solanum melongena)
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Eggplants vary greatly in size, from pea-sized to that of a melon, and appear white, green, pink, red, or purple in color. They are heat loving plants that benefit from a long growing season, have a somewhat meat-like texture when cooked, and are pickled and canned as well. Important in many vegetarian cuisines, Eggplant is a good source of vitamins, minerals, and fiber.
- Eggplants are subject to several insect pests and diseases
- For eating, pick fruit early as maturity increases bitterness
- Ideal growth is between 75-85F with night temp above 65F
- Eggplants like a warm soil temperature of 70F for best growth
- They need high fertility soils to produce well, but avoid excess nitrogen
Start plants indoors early so they are well developed when planted out. Plant into well-worked soil high in organic matter. In cool climates, spun row covers increase early warmth and aid establishment. Several light feedings of compost tea or liquid earthworm castings keep plants producing until frost.
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Wikipedia – Eggplant
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GE#1 :: Arumugam’s Eggplant
Arumugam’s Eggplant produces an assortment of green, white and lavender colored and striped fruit. It is called “Arumugam’s” because it was first shared with a traveler by the Arumugam family of Ambal, India, who have a small rice farm near the island of Karaikal. This Eggplant is not common and is delicious in vegetable stews, curries, and stuffed.
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GE#2 :: Black Beauty Eggplant
The Black Beauty Eggplant is an heirloom plant with over 100 years of history. Introduced in 1902, the Black Beauty gained swift popularity because the perfect fruits ripened dramatically earlier than other varieties. In about 95 days it produces classic, large, oval, purple-black Eggplants on big spreading plants. The fruits keep well and it is the most common market Eggplant of today.
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GE#3 :: Cambodian Green Giant Eggplant
The Cambodian Green Giant is a large round Eggplant form Cambodia. The fruit is slightly ribbed and beautiful in appearance with a white bottom transitioning to both pale and dark green stripes in the lower half and a green top. It has a good full-bodied Eggplant flavor, 75-85 day maturity season, and is cool tolerant.
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GE#4 :: Fengyuan Purple Eggplant
Fengyuan Purple is a prolific producer and easy to grow, producing long and thin 16” fruits with light lavender to dark purple skin. Their skin is so thin that it doesn’t require peeling and the flesh is creamy white and devoid of the bitterness traditionally associated with Eggplant. When cooked, this Eggplant develops a deliciously rich and complex flavor. It’s origin is Taiwan, where it is often stir fried and roasted. It can be grilled and stewed as well.
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GE#5 :: Kashmiri Brinjal Eggplant
Kashmiri Brinjal was brought to the United States from Kashmir, India, by Nancy Kaul. 5-6” fruit is born singly from plants that are only 2-3” tall. Elongated, curved, purple market-mature fruits become white and then yellow at seed maturity. Plants are average in productivity, easy to work with because they have few prickles on stems, pedicels, and calyces, maturing early.
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GE#6 :: Mitoyo Eggplant
Mitoyo Eggplant produces high volumes of large, black, and oval fruits in 100-110 days. The plants are vigorous, strong, productive, and attractive. Flesh of the Eggplant is greenish, tender, and very sweet (including over-ripe fruits) and considered delicious raw, good for pickling, and great for baking.
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GE#7 :: Nong Ta Klong Pea Eggplant
Nong Ta Klong Pea was found in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used underripe, it is a crucial ingredient in many Thai dishes including green curry. Bitter and seedy, these pea Eggplants pop when you bite them. “With a mouthful of coconut curry, the right amount of chili, and fish sauce your taste buds go crazy.” Fairly early to flower and mature, plants produce in about 90 days and fruits are used when still green and harvested for seeds when orange with ripeness.
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GE#8 :: Red China Eggplant
Red China is a 3’ tall plant that takes about 75 days to produce a lot of small flattened fiery-red fruit that look similar to little pumpkins. They have a slightly bitter taste (which is milder when they are only slightly orange) that is great for Asian foods. They keep long and are perfect for fall displays. Red China was first listed as ‘Scarlet Chinese’ in Vanderbilt’s 1879 seed list.
We will also be growing the following additional Eggplants:
Eggplant (Solanum melongena) :: GE#9 – GE#10
9. Spai 10. Kumari
Eggplant Plant Material/Seed Providers:
Eggplant Purchase Details
|REF # ||VEGETABLES ||VARIETY ||SOURCE ||QUANTITY ||UNIT COST ||TOTAL COST |
|GE#1 ||Eggplant ||Arumugam’s ||SSE ||3 pkt. ||$3 ||$9 |
|GE#2 ||Eggplant ||Black Beauty ||SSE ||3 pkt. ||$3 ||$9 |
|GE#3 ||Eggplant ||Cambodian Green Giant ||SSE ||3 pkt. ||$3 ||$9 |
|GE#4 ||Eggplant ||Fengyuan Purple ||SSE ||3 pkt. ||$3 ||$9 |
|GE#5 ||Eggplant ||Kashmiri Brinjal ||SSE ||3 pkt. ||$3 ||$9 |
|GE#6 ||Eggplant ||Mitoyo ||SSE ||3 pkt. ||$3 ||$9 |
|GE#7 ||Eggplant ||Nong Ta Klong Pea ||SSE ||3 pkt. ||$3 ||$9 |
|GE#8 ||Eggplant ||Red China ||SSE ||3 pkt. ||$3 ||$9 |
|GE#9 ||Eggplant ||Spai ||SSE ||3 pkt. ||$3 ||$9 |
|GE#10 ||Eggplant ||Kumari ||SSE ||3 pkt. ||$3 ||$9 |
OTHER EGGPLANT RESOURCES
We are seeking awesome Eggplant resources. If you know of one, please click here to share it with us so we can make this page better.
EGGPLANTS AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
EGGPLANT PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Recipe courtesy of: Tasty Easy Healthy Green
|Total Time: 45 min |
Prep: 15 min
Cook: 30 min
|Yield: 4 Servings |
- 1 large eggplant, peeled and cut into cubes
- 1 egg or egg substitute
- 1 tablespoon minced rosemary
- 2 cloves garlic, minced
- Salt and pepper
Fresh Tomato Sauce:
- Olive oil
- 3 cloves garlic, minced
- 1 basket cherry tomatoes, cut in half
- Salt and pepper
- Several fresh basil leaves, roughly chopped
- Boil the eggplant for about ten minutes in a large pot filled with salted water.
- Once the eggplant is tender, squeeze the water out of the eggplant with a clean dishtowel.
- Finely chop the eggplant.
- In a large bowl, mix together the eggplant, egg, rosemary, garlic, breadcrumbs, salt, and pepper.
- Shape the mixture into patties.
- If the patties feel a little soft, add some more breadcrumbs to the mixture.
- Roll the patties in more bread crumbs.
- Heat a large skillet and add enough oil to cover the bottom of the pan.
- Fry the patties in the oil until golden brown on both sides.
- Serve immediately topped with fresh tomato sauce.
- Heat the 2-3 tablespoons of olive oil in a medium sized pan.
- Add garlic and cook for a minute.
- Add tomatoes and cook unit tomatoes breakdown and the juices thicken.
- Season with salt and pepper.
- Remove from heat and stir in the basil leaves.
Roasted Eggplant Spread
Recipe courtesy of: Food Network
|Total Time: 1 hour |
Prep: 15 min
Cook: 45 min
|Yield: 6-8 Servings |
- 2 medium eggplants, peeled
- 1 red bell pepper, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons high quality olive oil
- 1/2 teaspoon cayenne pepper (Be careful if you like it mild)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons chopped parsley, plus extra for garnish
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss cut vegetables in a large bowl with the garlic, olive oil, cayenne, salt, and pepper.
- Spread on a baking sheet.
- Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade.
- Add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.
- Transfer to a bowl and add the chopped parsley.
- Garnish with extra parsley.
LINKS TO OTHER EDIBLE PLANT PAGES