Eggplants, as Solanacea are directly related to tomatoes, peppers, potatoes, Tomatillos, ground cherries, gooseberries and wild Solanum berries.

They’re not juicy like tomatoes. Eggplants have thick flesh similar to winter squash, with a neutral, pleasant taste. They can be diced, cut into thick, steak-like slabs to act as a meat substitute, or sliced thin, breaded and deep fried.

Eggplants are easy to grow in warm, long-season climates. Most temperate zones work well, but some cooler zones will be tricky.

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  • Eggplant: Listada de Gandia

    $5.50 $5.50

    (Solanum melongena)

    The name of this variety refers to the vivid, purple and white striped fruit and its source. This petite eggplant (about 6 inches) has more delicate skin than the big ones you see in the market.

    Minimum 55 seeds