I Grew Eggplant. Now What?

Welcome to my "now what?" series. This is part of my Food Storage Prepping in the Garden collection to help you better understand what you are growing and how to use your harvest.

Eggplants are heat loving plants so make sure they get at least 6 to 8 hours of sunlight for optimal production. The critical period for moisture is during fruit set and fruit development.

Did you know that some eggplant plants develop sharp spikes on their leaves and stems? I highly recommend using gloves while handling plants.

For bigger fruits, stick to five or six per plant at a time. Pinch off the extra flowers that develop.

Companion plants for Eggplant include Borage, Marigolds, Beans, Basil, Nasturtiums, Thyme, Zinnias and Garlic.

Harvest eggplant 60 to 80 days after transplanting, depending on the variety.

Do not pull eggplants off the plant. Use a sharp knife or scissors to remove. Cut the stem just above the calyx.

It’s not always easy to determine when to harvest eggplants because some are small while others are large and some are purple/black while others might be orange or green. A ripe eggplant has firm but creamy flesh covered by a shiny, tender skin. The fruit will be firm but not hard.

For the best flavor, it is best to eat eggplants right away. If you choose to store them, keep in a cool spot away from other fruits such as apples. Eggplant is sensitive to cool temperatures so if you store in the refrigerator, you might consider wrapping it in a towel.