How To Plant And Grow Eggplants | The Old Farmer's Almanac

Want a garden superstar that’s as stunning as it is tasty? Meet eggplants—those glossy, purple jewels that shine on the grill and soak up every delicious flavor you throw their way. Just remember: timing is everything—pick ’em young, or risk the bitter bite! Let’s dive into planting, growing, and harvesting these heat-loving beauties for a bountiful summer feast.

About Eggplants

Eggplants (Solanum melongena) are warm-season vegetables that are treated by most North American gardeners as annuals. Also called aubergine and brinjal in some countries, eggplants have a tropical and subtropical heritage, so they do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). Eggplant plants grow fastest when temperatures are between 70° and 85°F (21° and 30°C)—and very slowly during cooler weather.

Like tomatoes and peppers, eggplants develop and hang from the branches of a plant that can grow several feet in height.

Because they need warm soil, eggplants are usually purchased as 6- to 8-week-old transplants (or started indoors about 2 months in advance) to get a head start. Raised beds enriched with composted manure are an ideal growing place for eggplants because the soil warms more quickly. Eggplants are also great for containers and make lovely ornamental borders. In fact, there are quite a few ornamental eggplant varieties available today whose inedible fruit have attractive variegated patterns.

Though eggplant fruit are usually a beautiful dark purple color, they can also be white, pink, green, black, or variegated purple-white. Their size and shape vary as well, ranging from the large, gourd-shaped eggplants you’ll commonly find in stores to the more exotic, slender Japanese eggplant.