Planting Eggplant

Eggplants are heat-loving plants, and are sensitive to cold temperatures. Seeds should be started undercover 6-8 weeks before your last frost date to get a head start on the season. Plant seeds 0.5cm (1/4") deep, and optionally use a heating mat to help seedlings emerge. Eggplant prefers well-draining soil rich in organic matter, and thrives in full sun.

Growing Eggplant

Once the last frost has passed, harden off seedlings by putting them in a safe place outside for two hours, increasing by one hour every day for a week. Once acclimated to the outside conditions, plant each eggplant seedling at least 45cm (18") apart with 60cm (24") between rows and water in well. Eggplant will require support such as a stake or cage, or the plant will bend as fruit develops, so install the support at transplant time to minimise any root damage.

When watering, avoid getting the leaves wet or splashing soil onto the leaves, as this can encourage diseases which would damage the plant. Keep the soil moist but not wet, and mulch around the plants to assist with water retention if necessary, as inconsistent watering can result in misshapen fruits.

Eggplant can benefit from a balanced fertiliser every 2 weeks, however once flower buds appear, swap to a low-nitrogen fertiliser to encourage flower and fruit development.

Harvesting Eggplant

When the eggplant's skin is a glossy uniform colour and doesn't bounce back to gentle pressure from your finger, it's ready for harvest. Cut the stem to remove the fruit, which will encourage the plant to produce new growth. Eggplant can be stored in warm conditions for up to 2 weeks, or in the refrigerator for several days.