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1,890 Growing for the future. #kysuag
LEARN MORE
INFORMATION FROM
KENTUCKY STATE UNIVERSITY
COOPERATIVE EXTENSION
Eggplant
Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture
Planting
Eggplants are best started as transplants. Plant seeds at a depth of 1/4 inch 6 to 8 weeks before desired planting date.
Plant transplants between May 1 and July 1, May 10 and June 15, and May 15 and June 1 for Western, Central, and Eastern Kentucky.
Transplants should be spaced 18 inches apart.
If planting a container, it should contain 4-5 gallons per plant.
Care and Harvest
Water about 1 inch per week (including rain). Take extra care to uniformly supply water from flowering to harvest.
An additional 5 tablespoons of a high nitrogen fertilizer per 10 ft of row can be applied after first fruit set.
Eggplants are ready for harvest 50-60 days after the seeds were planted. Removing mature fruit quickly can encourage more production.
Harvest before they lose their glossy color. This, and dark seeds are signs of over maturity, which can mean that the eggplant has a spongy texture.
Cut fruit from the plant so that the branches are not damaged.
Eggplant bruise easily, so handle them carefully.
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Storage and Use
Eggplants can be stored in the refrigerator, but it can lead to browning and off-flavors
Store in a cool place outside the refrigerator for up to 1 week.
Eggplant is ethylene sensitive, so it should not be stored with ethylene producing fruit such as apples, bananas, and peaches.
To freeze, slice into 1/4-1/3 in thick pieces and blanch for 4 minutes. Adding 1 cup of lemon juice to each gallon of blanching water can keep the eggplant from browning.
References
HGTV. 2018. Freezing Eggplant. https://www.hgtv.com/outdoors/gardens/garden-to-table/freezing-eggplant. (accessed 16 June 2018).
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 75.
Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobChMlIcD4wODV2wIV-C77ACh35tAAVEAAYAiAAEgLVnPD_BwE (accessed 15 June 2018)
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
RECIPE: BABA GHANOUSH (ROASTED EGGPLANT DIP)
With a knife pierce in several places each:
• 3 medium eggplants (about 4 pounds)
Preheat oven to 400circF. Place on baking sheet and roast until skins are dark mahogany in color and flesh feel soft, 45-60 min. OR roast the eggplants on a grill or open flame. Let stand until cool enough to handle. Split the eggplants. Scoop the flesh into a colander, and press to extract excess liquid. Transfer to a food processor and add:
2 tablespoons tahini (sesame paste)
1 to 2 garlic cloves, chopped
1 tablespoon lemon juice
2 teaspoons salt
Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow serving bowl and garnish with:
Stir in 1/2 cup yogurt-optional
1 tablespoon olive oil
1 tablespoon finely chopped parsley
Pitted olives- optional
Serve with warm pita bread or pita chips.
Makes about 3 cups
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Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019