about

Eggplants (Solanum melongena) are herbaceous perennials that are usually grown as annuals. They belong to the Solanaceae or nightshade family, which also includes tomatoes, peppers, and potatoes. Eggplant is native to South Asia, where they were first domesticated and used for medicinal purposes. In 1806 Thomas Jefferson, well-known for his promotion of horticulture, introduced the eggplant to the United States after receiving the fruit from a friend in France. It is called “eggplant” in the U.S. because the original plant produced small oval-shaped white fruit that resembled an egg.

Botanically, eggplants are classified as a fruit, but they are usually treated as a vegetable in culinary preparations. They come in a variety of shapes, sizes, and colors and depending on the cultivar can range from small and round, to pear-shaped or elongated. Colors can range from purple to lavender, black, yellow, white, green, maroon, and even striped. Cultivars that thrive in Florida include Black Beauty, Dancer, Dusky, Long, Ichiban, and Cloud Nine. Thai and Japanese varieties also do well in Florida.

Eggplants typically grow to a height of 2 to 4 feet, with a spread of 2 to 3 feet but there are larger as well as smaller, dwarf varieties. These dwarf varieties are well-suited for containers or raised beds. Eggplant leaves are typically lobed, and dark green, with a slightly hairy texture. The flowers are star-shaped, and range in color from light to dark violet. Both flowers and leaves are poisonous and not edible. The flowers are self-pollinating but can benefit from pollinators.

When selecting a planting site, look for a spot in your garden that receives ample sunlight. Eggplants need full sun exposure for at least six hours a day. Eggplants also require well-drained soil with a pH range of 5.5 to 6.8. Eggplant can be grown successfully in both warm and cool seasons. It grows best in sandy loam, evenly moist soil and in temperatures between 70° and 85°F.

In North Florida, it is recommended to plant in spring before it gets too hot. Eggplant can take on a bitter flavor when conditions are too hot and dry. Spacing requirements will differ depending on the specific variety of eggplant being grown. Some varieties of eggplant, such as the smaller Asian or Italian types, may require slightly less space between plants, while larger varieties may need more space to accommodate their larger size. Eggplants can be grown from seed or transplants, but transplants are recommended. The flowers are self-pollinated, but pollination by bees can help. Because so many varieties are available, follow the supplier’s instructions for plant spacing and depth.

Eggplants require consistent moisture, especially during fruit development. Water the plants deeply, once or twice a week, depending on the weather and soil conditions. In hot and dry weather, they may need to be watered more frequently. Avoid overhead watering, which can promote disease and fungal growth and water at the base of the plant, using drip irrigation or a soaker hose. Eggplants can be vulnerable to pests and diseases, which can significantly affect their growth and yield. Common pests that affect eggplants include aphids, flea beetles, spider mites, and tomato hornworms. Eggplants are also susceptible to fungal diseases such as verticillium wilt, powdery mildew, and anthracnose. Proper spacing of plants, good air circulation, and avoiding overhead watering can help prevent fungal and bacterial diseases. Cultural practices such as crop rotation, cleaning tools, proper spacing for good air circulation, and avoiding overhead watering can help prevent these issues from becoming serious. Immediate removal of infected plants and control of weeds and insects is critical to prevent disease spread.

harvest

Eggplants are ready to be harvested when they have reached their mature size, which is usually around 4-6 inches in length and 2-3 inches in diameter. The skin should be shiny and firm, and the fruit should feel heavy for its size. To harvest, use a sharp knife or pruners to cut the fruit from the stem. Be careful not to damage the stem or the plant itself. It's important to harvest eggplants regularly to encourage continued fruit production. If left on the plant too long, eggplants can become tough and bitter.

selection

When purchasing look for eggplants that have a smooth, glossy skin that are free of scars and do not have cracks or discolorations. Look for a firm eggplant; with a fresh and green calyx (the leaves on the top) that are not brown or dry. Make sure the eggplant is a solid color with no green spots that indicate unripens. Most eggplants are a very dark purple, but some are lighter purple, striped, or even yellow or white. A softer eggplant is usually bitter tasting. I get calls asking how many eggplants an individual needs to purchase for meal preparation. It is difficult to give specific recommendations due to many variables such as moisture content, size, and variety but the recommendations below are approximations to help you in purchasing. 1 medium eggplant = about 1½ pounds; 1 pound fresh = 1¾ cups, cooked and cubed; 1 pound fresh = 1 pint frozen and 1 bushel = 33 pounds.

storage

We are going to look at two types of storage: short-term and long-term. For short-term storage:  store eggplant in a cool spot away from direct sunlight and use it as soon as possible. You can store eggplant in a refrigerator crisper for up to 5 days. Do not use it if you see soft spots or if the internal flesh has become beige or discolored. Keep in mind high humidity is preferred for eggplant storage. For long-term storage: eggplant can be frozen. You can freeze raw eggplant slices for frying, soups, sauces, and dips. Go to So Easy to Preserve website (http://nchfp.uga.edu/how/freeze/eggplant.html) to learn more about freezing eggplant. 

Wash eggplant in cold water prior to serving to remove dirt. Do not use soap, detergent, or bleach because these liquids absorb into the vegetable. Eggplant can be bitter so here are two ways to decrease or detract from the bitterness. Slice half inch slices and lightly salt them or soak them in milk. The milk not only tempers the bitterness, but it makes for eggplant that is extra creamy, since it acts like a sponge and soaks up a good amount of milk in its flesh. Allow them to drain on a wire rack for 30 to 45 minutes. After they have drained for 30 minutes make sure to rinse off the salt, if you salted and pat the slices dry before cooking. If you use milk, pat to absorb any extra milk. Cook as planned and enjoy.