Scientific Name: Solanum melongena

Common Names: Eggplant 'Black Beauty', Aubergine, Brinjal, Melongene, Guinea Squash

Family: SOLANACEAE (Tomato & Nightshade)

Etymology

Solaum: Solace
melongena: Mad Apple; Latin

Origin

Despite most commonly eaten Solanaceae family members (such as tomato, chilli and potato) being of South and Meso-American origin, Eggplant is actually native to India.  A traditional heirloom favourite, the black beauty variety is the standard eggplant grown by many generations of gardeners.  This variety was first bred around 1900 in the USA.

Description

This is the traditional, big, glossy, deep-purple skinned eggplant preferred by gardeners for the last 100 years.  It bears early, has an excellent flavour and is prolific.  The fruit produced by this variety can reach up to 20cm long and weigh up to a 750g each.  This cultivar grows up to 80cm tall.

Uses

for eating pick the eggplants while slightly immature, the skin should still be glossy and seeds within light in colour and soft.  If the eggplants are left too long on the plant the seeds will become dark and harden and the flesh will become soft and more bitter.  Eggplant is delicious when roasted or baked, peeling the eggplant will remove some of its bitterness.

Germination

Sow Black Beauty Eggplant seed from September to January, except in tropical regions where they should be sown from May to July.  In cool regions start the seeds early indoors and plant out once the last frost has past as eggplant require a long growing season.  Sow seed 6mm deep and spaced 50cm apart.

Cultivation

Takes 10 to 12 weeks from sowing the seed until harvest.  Pick fruit to encourage additional flower production.  This variety grows well in cooler regions.  You can increase the number of fruit produced per plant by encouraging branching by tip pruning the bushes when they reach 20cm in height.  Eggplant is prone to falling over in strong winds so it's best to stake them securely.