Some people may know it as an eggplant, others may call it an aubergine – but while we might differ over the name, we should be able to agree that this is one of the most delicious fruits (yes, if a vegetable develops from a flower and it contains all the seeds, then it is a fruit) you can grow in your garden.
There are several types of eggplant around – from the familiar dark purple-skinned varieties to the ancient “pea eggplant”, which is extremely popular in the tropical regions of Asia and can often be found in Thai curries. Then there is another variety with white, egg-shaped fruit, which is possibly the source of the English word “eggplant”.
Though these varieties all look very different, they have one crucial thing in common. Eggplants are warm-weather crops, and they require a long, hot summer for the flowers to set and the fruits to reach full maturity. Unfortunately, the New Zealand climate is not ideal for growing eggplants outdoors successfully – unless fabricated structures such as glasshouses are able to offer that extra heat retention and lift the temperature of the soil and air just enough for the plants to thrive.
If you’re going to attempt to grow your own eggplants, choose a very sunny spot in the garden, and plant seeds late in the season for the best results (eggplants grow fastest at temperatures between 21°C and 30°C). Try planting them in a raised bed, if you have one, as it will heat up more quickly.
You must always keep the soil moist. This can be tricky, as the desired warm weather is going to speed up evaporation from the ground. To deal with this, evening watering is the way to go – plus maybe a bit more in the morning before the sun is too high in the sky. Remember also to water the plants at their base, avoiding splashing the leaves, to help prevent fungal diseases that can kill your plant.
Eggplants have purple and white flowers that are very like those of the potato plant – but sadly they are not attractive to bees and other pollinating insects. So it is important to have plenty of other flowers planted around your eggplant patch – or for a more reliable alternative, you can always use manual pollination.
Eggplants are a delicious and versatile summer fruit, but some varieties do have a bitter aftertaste. To avoid this when cooking, cut the fruit into thick slices (keep the skin on) and lay them in a colander. Place the colander over a bowl and sprinkle salt over the eggplant. In a few hours a brown liquid will have drained out, taking all the bitterness with it. Then just cook the slices as normal!
Pick a winner
It’s time to pick your eggplants when they start looking plump and glossy. To test, simply press the skin. If the indentation doesn’t spring back, that fruit is ready for harvest – so clip it off the plant with a pair of secateurs.
Planting
The plants like slightly acidic soil, so add coffee grounds or fireplace ash (don’t use ash from coal or treated timber) for the correct pH level. Sow seedlings 40cm apart with 70cm between rows.
Watch for
The worst enemies of eggplants are mildew and other fungal diseases. Often looking like white powder on the leaves, these conditions are caused by humidity and poor ventilation.
Pruning
Some pruning is needed to keep the plant healthy and productive over an extended period. There are several methods, but the simplest is to just trim off any sucker above the flower bulbs.
Store
To preserve your harvest, cut the eggplants into slices then roast and freeze. Alternatively, you can pickle the eggplant slices in vinegar, then place them in jars, cover with oil and store in the cupboard.
Stake your claim
Eggplants must be well supported in order to be productive. Using solid stakes will help keep them upright, even when they’re heavy with fruit.
Cooking with eggplant
Fry away
Looking to make a vegetarian stir-fry? With its rich and meaty texture, eggplant makes the perfect ingredient – and it pairs well with so many sauces.
Dip into it
Smoky baba ganoush is an essential on any dips plate. To make your own, simply blitz roasted eggplants with tahini, lemon juice, olive oil and spices.
Roasted goodness
Caramelised on the outside, tender on the inside … roast eggplant is a true delight. To ensure the best results, make sure you’re cooking in a hot oven – 220°C is ideal.
Dig into our epic seasonal eggplant recipes here
