Eggplants

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

    (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