Eggplant Thai

Solanum melongena

This purple black glossy vegetable of the Nightshade family has a mild flavor similar to that of fried oysters and is often substituted for meat. It is a staple of Italian cuisine and a favorite of those who enjoy the taste of robust vegetables. It is a great companion to tomato dishes and sauces.

Growing Tips: Eggplants must never be allowed to dry out, especially while fruit is setting, as this produces inferior fruits or none at all. Eggplants should be spaced 21/2 feet apart in rows set three feet apart and grown in a deep, rich soil that is moist but well drained. To conserve moisture and to protect the young seedlings from wind damage, a deep mulch of straw or hay should be applied in the spring.

Position: Part to Full Sun

Height: 90cm Width: 60cm

Lifespan: Annual

Use: Eggplants can be prepared in many ways -- in stews, roasted or grilled, sautéed, stir-fried, breaded and fried, baked, pickled or stuffed. They can be spectacular centerpieces in large containers and very effective in flower garden settings.

Harvest: Eggplants should be harvested when young, as soon as the skin has attained a high gloss. Not only is the flesh more tender and the seeds smaller, but the plant will produce more fruits if kept picked.