Who else is growing eggplant this year? I'm trying two new varieties ... Fairy Tail and Rosa Bianca.

I grew one last year, in a pot, in the GH. I didn't get any seeds this year, but if I see some small potted ones, I think I will try it again. One plant is enough for my family.

This is my first year on an eggplant. I thought that trying them out slow was in order. I have two in the DWC. ( I messed up on the germination ) but at least I still have two right now.

I'm also doing Fairy Tale and one just called "Round Mauve" which is new to me this year. Last year, I also grew one called Turkish eggplant, but I neglected to save seeds from it...it was the most beautiful orange color.

i grew the rosa blanca two years ago. they were nice and white when they started to grow but as they got bigger they started to turn a yellowish color. my advice is to pick them about 4 or 5 inches long.ithink i got about 5 or 6 off of each plant

I can only suggest, to anyone who has never grown eggplant, to try the thin Japanese varieties. They are so sweet and cook so quickly!!!! Love them!!! (Local farmers grow them so well here I don't bother growing them...they are so common...but I collect recipes for them!!!!)

I have 'Fairy Tale' - have posted it to the database with a photo of first fruits

It's very ornamental (even the flowers are striped), tiny seeds, good producer (at least in 9b), mild flavor. I've harvested about 3-4# so far from 2 plants - some in clusters. The only disadvantage is they still need to be peeled - and at their small size (2"-4") it's rather time-consuming.

I'm growing "Lavender Touch" from Pinetree. I've only grown eggplant one other time (and am not sure of the variety but it was something similar to what I have this year), and it was VERY productive for me! I love it sliced and grilled, and of course have to make eggplant parmesan at least once... Fun to grow, but hard to give away, in my experience!

Oh I'm stuffed, but I just had Egg Plant Parmesan for dinner, Oh was it good, I ate too much, but it felt soooo good. I grew Black Beauties, I have 3 plants, and used only two of them. Now I have about 4 more that will need to be picked tomorrow. I know I'll be needing some more recipes. Anyone ever stuff them with ground beef? I've heard it's good, but never tired it. Guess you'd make a kind of meat loaf stuffing????

Tom...have you ever tried grilling the eggplant slices instead of frying them when you make that dish? It really is wonderful!!!

Eggplant is one of my go-to veggies... we grow the long skinny Japanese varieties which I find easier to make small meals out of...

I have never ever in all my years of gardening tried growing eggplant of any variety. But next year I do really want to grow some. What somewhat compact variety of eggplant do you suggest for a first time eggplant grower but long time gardener and veggie gardener?

Carol, I haven't tried grilling it yet, but I bet it would be great grilled drizzled with olive oil and rubbed with garlic, just like that, I'm going to have to experiment. Thanks for the suggestion.

This question sounds kind of dumb, even by my standards, but do you refrigerate eggplant after you pick them? (I picked one the other day and left it out on the counter and it got pretty soft in short order, so I'm thinking the answer is "yes.")

I'm not sure, but they don't have a long shelf life. Might try it. I ususally harvest them and eat them in a day or two. The main thing is to harvest them while they are nice and shinny, after they start to go dull colored, they are too mature.

A pic of one of the egg plants.

Looks great, Tom. What variety is that?

They are called "Black Beauty", at least that's what the tag said. They're pretty tasty.

Carol, As I sit here typing this, my Eggplant Parmesan is in the oven. I grilled the slices like you suggested, and I can't wait to eat it. They sure smelled good, I really had to work at not eating them just off the grill. I'll have to try it next time, but I had just enough slices for my pan. I'll let you know what I think after I taste it. I brushed them with a mixture of butter and olive oil, and sprinkled them with garlic powder before I grilled them. Just like I do with Asparagus when I grill it.

It was Great! Lots more healthy too. Thanks for the suggestion.

Sounds yummy!