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.
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.
CULTURAL CONSIDERATIONS
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
PLANTING GUIDELINES
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.
VIDEO COMING: Planting tutorial followed by timelapse growth videos
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.
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.
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.
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.
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.
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.
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.
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:
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.