How to Grow Eggplant From Seed

Eggplant loves heat and needs a long, warm season, so give it a head start indoors. Sow seeds in pots or trays 8 to 10 weeks before your last spring frost. It is one of the last crops to move outside: wait until the frost danger has passed and nighttime lows hold steadily above 50 to 55F, with daytime highs around 70F. In short-season northern gardens that head start indoors is what makes a harvest possible, while gardeners in the warm South and Southwest can transplant earlier and often get a longer run of fruit.

Sow the small flat seeds about a quarter inch deep in a sterile seed-starting mix. Eggplant germinates best when the mix stays warm, so set the tray on a heat mat at 75 to 85F and cover it with a dome to hold humidity. Seedlings usually appear in 7 to 14 days. Grow them in bright light for 6 to 8 weeks, then harden them off gradually before transplanting into rich, well-drained soil in full sun, spacing plants 18 to 24 inches apart. Push a stake in at planting time so the fruit-heavy branches have support later.

Keep eggplant warm, fed, and evenly watered and it rewards you all summer. Mulch once the soil warms to hold moisture and suppress weeds, water deeply and consistently to prevent bitter fruit, and feed monthly with a balanced fertilizer or compost. Stake or cage the plants as they load up with fruit, and cover them if a cold snap drops nights below 55F. Climate really steers the season here: in hot-summer regions like Texas, Florida, and the Southwest, eggplant thrives and can crop into fall, though flowers may drop when highs push past 95F, so water well and give afternoon relief. In the cooler Midwest and Pacific Northwest, grow it in the warmest, sunniest spot you have, or in a dark container that soaks up heat, to stretch the short season.

Eggplant pairs well with plants that pull pests away and bring in pollinators. These four make especially good neighbors, and you can add any of them in one click. One caution: keep eggplant away from a big block of tomatoes and peppers, since they share the same family and the same pests, so rotate where you plant them each year.

Pick eggplant young and glossy for the best flavor. The skin should be firm and shiny; press it gently and if the dent springs back the fruit is ready. Dull skin and a dent that stays put mean it is overripe and will taste bitter and seedy. Cut fruit off with pruners rather than pulling, leaving a short stub of stem, and harvest often to keep new fruit coming. Black Beauty is usually ready 75 to 90 days after transplanting.

Eggplant soaks up flavor, so cook it with plenty of oil and seasoning. Slice and grill or roast it, layer it into eggplant parmesan, blend the roasted flesh into baba ganoush, or add cubes to curries, stews, and ratatouille. Salting the slices for 20 to 30 minutes and patting them dry draws out excess moisture and keeps them from soaking up too much oil in the pan. Fruit keeps in the refrigerator for about a week, and it also freezes well once cooked.

• Blossom drop: flowers fall without fruiting when nights dip below 60F or days top 95F. Keep plants warm but not scorching and water evenly.
• Flea beetles: tiny holes shot through young leaves. Cover seedlings with row cover until established and plant marigold nearby.
• Bitter fruit: usually from harvesting too late or uneven watering. Pick while the skin is still glossy and keep the soil evenly moist.
• Stunted, sulking plants: almost always cold. Eggplant will not grow in chilly soil, so wait for real warmth before transplanting.