Eggplant, named in the west for the small white heirloom variety that grows like hen’s eggs on a bush, is also known as ‘aubergine’ in France, ‘brinjal’ in India and ‘melanzana’ in Italy. It is used as a vegetable, although it is correctly called a fruit. Eggplant was brought from its native South-East Asia to Europe by Arab traders – there it was quickly taken up and is now widely grown through many Mediterranean countries. It is now extremely popular in Australia where we are only just realising its potential as a culinary delight. And we’ve got some catching up to do if legend is true – that in Turkey a woman is not considered marriageable until she has learned at least 25 ways to cook an eggplant!

Position

Eggplant belongs to the nightshade family, the same sun-loving family as the tomato, chilli and capsicum, and it grows in much the same way. It loves full sun and good drainage, is sensitive to frost, and thrives in warm temperatures, braving hot, humid days better than any other vegetable. Why not grow your eggplants next to your tomatoes and capsicums? Just don’t grow them in the same bed again for at least three years. Eggplants may also be grown in pots, with a quality potting mix.

Soil

Before planting out eggplant seedlings, you’ll need to prepare your soil. Eggplants prefer the soil to be manured at least 4-6 weeks ahead of planting. If the soil is acid, add a dressing of lime or dolomite. Then add a little potash to the soil to encourage the eggplants to flower. Plant seedlings into a moist, light soil.

Planting guide

Eggplant should be grown during the hottest part of the year. Plant out seedlings from October to December, so that your eggplant will fruit in the heat of summer and on through autumn. Plant seedlings 60-75cm apart into a mulched bed when they are about 15cm high, disturbing the roots as little as possible. They will need to be staked for support.

Cultivation

Eggplants take from 10-14 weeks to mature. If the fruit is a large variety, allow only a few eggplants to mature at one time. While fruit is forming, water deeply at regular intervals. Fruit will continue to form from late December through to May. Harvest fruit when it reaches a glossy, rich colour and is soft when pressed. Cut the stem with secateurs, leaving a short stem attached, and take care to avoid the sharp spines on the calyx and leaves. In temperate, frost-free regions eggplants will continue as perennials for several seasons.

Pests and diseases

Similar to those affecting tomatoes – caterpillars, aphids and fruit flies as well as root knot nematodes. Anthracnose may cause brown patches on the fruit.

Tips & Tricks

• Eggplant seeds can be difficult to get started, but once they are ready to plant out, you’ll have no problems if you manage to avoid the cold weather!

• It can be difficult for the novice grower to decide the best time to harvest eggplants. Experimenting is the key, but remember that if left too long on the bush, eggplant seeds will begin to harden and turn brown, and the flesh will become quite bitter.

• Once picked, eggplants will keep only a week or so in the fridge, so be sure to pick then when you know you will have time to use them.

• Modern varieties of eggplants have sweet flesh, and when young, do not need to be salted before cooking.

Eggplant variety

‘Listada di Gandia’ – gorgeous, productive, streaked with purple.

‘Heirloom mix’ from Diggers – includes purple, white and orange varieties all from Italy

'Lebanese',  ‘Long Purple’ and ‘Black Nite’ – the best known traditional purple varieties.

‘Casper’ –it’s white skinned!

‘Long White Streaked’ – banana-shaped purple and white fruit.