Aubergine, also known as eggplant, is a warm-season vegetable valued for its glossy skin, rich color, and versatile culinary uses. The plant produces broad, velvety green leaves and striking purple, star-shaped flowers that develop into elongated or round fruits. Aubergines range in color from deep purple and violet to white, green, and striped varieties, depending on the cultivar.
Thriving in sunny conditions and fertile, well-drained soil, aubergine plants grow as bushy, upright annuals. The flesh is creamy and mildly flavoured, becoming tender and absorbent when cooked, which makes it ideal for grilling, roasting, frying, and stewing. Widely used in cuisines around the world, aubergine is appreciated not only for its taste and texture but also for its nutritional value, providing fibre, vitamins, and antioxidants.
Choose the Right Conditions Aubergines need warm temperatures and full sun (6–8+ hours daily). Ideal growing temperature is 20–30°C (68–86°F). They grow best in fertile, well-drained soil.
Start Seeds Sow seeds indoors 8–10 weeks before the last frost. Plant seeds about ¼ inch (0.5 cm) deep in seed compost. Keep soil warm and moist; germination takes 7–14 days.
Transplanting Transplant seedlings outdoors only after all risk of frost has passed. Harden off plants gradually over 7–10 days. Space plants 45–60 cm (18–24 inches) apart.
Watering Water regularly to keep soil evenly moist. Avoid waterlogging; inconsistent watering can cause bitter fruit. Mulch to retain moisture and warmth.
Feeding Feed every 2–3 weeks with a high-potassium fertilizer once flowering begins. Compost or well-rotted manure improves growth and yield.
Support and Care Taller varieties may need staking as fruits become heavy. Pinch out the growing tips once plants reach about 30 cm (12 inches) to encourage branching. Remove damaged leaves to improve air circulation.
Pest and Disease Control Watch for aphids, flea beetles, and spider mites. Use organic pest control or protective netting if needed.
With proper warmth, sunlight, and care, aubergine plants will produce abundant fruit throughout summer and early autumn.
Know When They’re Ready Aubergines are ready when the fruit is full-sized, firm, and has a glossy, shiny skin. Dull or wrinkled skin usually means the fruit is overripe. Gently press the skin—if it springs back, it’s ready.
Harvest Regularly Pick fruits as soon as they mature to encourage the plant to produce more. Most aubergines are harvested 20–30 days after flowering.
How to Harvest Use sharp scissors or pruning shears. Cut the stem just above the fruit, leaving a short piece attached. Do not pull the fruit, as this can damage the plant.
Handle with Care Aubergines bruise easily, so handle them gently. Wear gloves if the stems are spiny.
After Harvest Care Store aubergines at 10–13°C (50–55°F). Do not refrigerate for long periods, as cold temperatures can damage the fruit. Use within a few days for best flavour and texture.
Harvesting aubergines at the right stage ensures tender flesh, mild flavour, and continued production throughout the season.
