Care: What you should pay attention to
- Water regularly and thoroughly (never let it dry out!)
- Keep weed-free so that young plants can grow undisturbed
- Fertilize with tomato or universal fertilizer for strong fruits
- Limit the amount of fruit: 6–10 fruits per plant are sufficient for all to ripen well
- Remove first fruits to stimulate plant growth
Harvest: When are eggplants ripe?
You can recognize ripe eggplants by their shiny skin, slight yield when pressed, and white to slightly colored flesh.
If the skin is dull and the flesh is soft, the fruit is overripe. Uncooked fruit will keep for about a week in the refrigerator.
Good neighbors: What goes well with eggplant in the garden?
Suitable planting partners are beans, radishes, lettuce.
Tomatoes, peppers and potatoes (all nightshade plants) are less suitable.
Botanical knowledge: The eggplant at a glance
The eggplant belongs to the nightshade family and is usually cultivated as an annual.
Characteristics of the eggplant
Height: 50–150 cm
Leaves: ovate-elongated, green, slightly felty
Flowers: violet-bell-shaped
Fruits: botanically speaking, berries, mostly black-violet, but also white, yellow, red or purple
Eggplants contain solanine and bitter substances, so never eat them raw – they are best cooked, fried or grilled.
Popular eggplant dishes from around the world
moussaka
Ratatouille
Eggplants in tomato sauce or pickled in oil
Cultural history: Where does the eggplant come from?
The eggplant originally comes from Asia, especially China and India. The first fruits were whitish and egg-shaped – hence the name “egg fruit”.
It came to Europe via the Arab world in the 13th century, but was not cultivated in Italy until the 15th century. Today, it is an integral part of vegetable cultivation in Southern Europe, North Africa, and the Netherlands.
Conclusion: Growing eggplants successfully in the garden
With proper preparation and a warm location, eggplant can be easily cultivated even in our latitudes. It will reward you with aromatic fruits and a Mediterranean flair – straight from your own garden.
