Eggcellent

Third summer growing these container eggplants. The variety is ‘Little Prince’ from Renees’s Garden seeds.

These pretty, purple spheres can be harvested when they are around three to four inches in diameter. I find them less bitter and less seedy than larger eggplant fruit.

They grow beautifully in containers but need sufficient soil for roots to grow. And like tomatoes, they need regular water and fertilizer (I use a tomato feed.)

I started the seeds indoors in March and planted out large, healthy seedlings in ceramic pots mid-May. In the vegetable garden, four plants went in one pot that measures 20 inches diameter at top and 18 inches high. One plant went into a smaller pot that is 13 inches diameter and 12 inches high. I had one more plant leftover so it is now sunning itself in a large pot by the swimming pool. I stake these with 24-inch long bamboo poles as the fruit laden stems need some support.

Before the fruits form, the plants produce the most lovely, lavender blooms. And produce they do, with blooms and fruit continually covering my plants since mid-June.

And what does one do with so many purple “eggs”? Well, last year when I had quite a few ripe eggplants along with several zucchini and tons of cherry tomatoes, I decided I’d roast them all together. I cut up the eggplant and the zucchini into large chunks, halved the tomatoes, added some sliced red onion and then tossed each with olive oil, salt and pepper. Spread the mixture out on a sheet pan and roasted till tender. Halfway through roasting I added some chopped garlic. When done, I mixed the pan contents into cooked pasta with some chopped, fresh basil and a bit more olive oil — a very fresh and eggcellent pasta dinner.

Will be trying a few more eggplant recipes this summer so stay tuned!

Stellar Addition

Not at All Scary