Thai Mini Eggplants

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Growing Eggplants
White Eggplant - Eggplant got its name because it was originally small and white, and thus looked like eggs hanging from the plant. Today, the white eggplant has a tough skin and a creamy, delicate flesh. Thai Eggplant - This golf ball-size eggplant is much more bitter than the American eggplant, especially the seeds. which should be removed before cooking. It comes in a variety of colors, but is typically green with yellow or white stripes. It is often cubed and used in hot chile or curry dishes. Available year-round. 
 
If you happen to live in a warm, humid area with long summers, you'll grow eggplant with ease. Mini eggplants only reach about three feet in height, making them perfect for small space, urban or container gardening. One of the most important things to successfully growing eggplants is site selection. Choose a site that gets a lot of sun during the day, is sheltered from winds, and has deep, fertile, well-drained soil.
 
If you live in a less than ideal climate, you have a few options. Either grow eggplant in a greenhouse, in raised beds under floating row covers for the first month, or in black pots (which hold heat better and will raise the temperature of the soil by as much as 10 degrees). No matter which of these methods you choose, you'll want to start eggplant seeds indoors or buy starts from a nursery. Plant the starts or seedlings outdoors well after the last frost. As an alternative (especially if you're growing in pots) set the plants outdoors during the day and bring the pots indoors during cooler nights. Eggplants need evenly warm soil in order to thrive.
 
Harvest too early or too late and the fruit will taste bitter. Generally speaking,the fruits are ready when they reach 4-5 inches in length. If your fruits start looking dull, they're overripe and will taste bitter and be full of seeds.  Eggplants are best eaten fresh, although they can be pickled. If you want to move past eggplant parmesan, try baba ganoush (a delicious eggplant dip), grilled eggplant, or eggplant lightly sauteed with extra virgin olive oil and basil clipped fresh from your garden. And enjoy!