Eggplant is one of the most delicious vegetables grown. Vigorous 30″”–38″” (75–95 cm) plants produce glossy, dark purple-black 9½”” (23.75 cm) x 6½”” (16.25 cm) bell shaped fruits held well off the ground. One of our gardens best meat substitutes.
Culture: Start indoors, setting plants out in warm soil or sow outdoors in full sun after soil has warmed. It will grow in almost any soil. Holds up well in the hot sun, suited for planting in the deep South.
Harvesting: Beginning 78 days from date of transplant, long harvest season.
Suggestions: Excellent fried, in casseroles, or combine with other vegetables, with parmesan cheese.
Nutrition: Fat, sodium and cholesterol free. Good source of vitamin A and B.