Description
It became the common market eggplant of today. Harvested fresh, however, makes all the difference.
How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for tomatoes as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2 inches of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Tips
Pick regular-sized eggplants at 4-5 inches long, 60-70 days after transplanting into the garden. Look for firm fruits, with a glossy shine. Dull skin is a sign that the plants are overripe. Overripe fruit turn brownish and the flavor may be bitter.
Hold firmly at the blossom end and cut with a knife or pruners. When cutting the fruit, leave 1 inch of stem attached. Eggplants are prickly at the stem end so handle with care.
Use eggplants immediately after harvesting. If you would like to freeze some for later use, cook the fruit first and then freeze.
Eggplant makes a great substitute for meat in many dishes.
