Aubergine
Eggplant in several colours
Aubergine is also called eggplant. The fruits of the original varieties were white-green, small ovals that resembled eggs. The plant was first grown in India, South-East Asia and Africa. It then spread across the Persian Empire to Europe.
Today’s growers can choose from a variety of shapes and colours. In addition to the purple-black aubergines we most often see at the greengrocer’s, there are green, white and purple-striped varieties, for example.
Propagate aubergines with light and heat
Sow aubergines in January-March. Place the seeds about 0.5 cm deep in the soil. It is a good idea to fill the pot with potting soil and then top it up with about a third of the sowing soil. This way, the aubergine’s roots can access the nutrients when the plant is big enough to need them.
Keep the seed warm. An electric heating mat is good. Or place the growing tray on top of underfloor heating or a radiator. Keep moist during germination. Be patient, because the seeds may take some time to germinate. It can take up to a month before they appear.
There’s not much sunshine in Sweden in the spring-winter. If you live in an area with little light, the aubergines need to be pampered with extra light. A plant lamp that shines for about 10 hours a day makes the plants strong and compact.
Replant in larger pots as the aubergines grow. Put them a little deeper in the new pot, so more roots develop. When the plants are 25-30 cm high, it’s time for topping. Then they will branch out into a bushier growth habit.
If the aubergine is to be grown in a pot, the final container needs to hold 10-20 litres of soil. This gives the plant plenty of room. A large pot also means that you don’t need to water as often.
Even during pre-growing, it can be useful to have some kind of plant support, such as flower sticks or a small pot trellis.
Caring for aubergines
Aubergines are often grown in greenhouses or hotbeds. It also thrives in a large pot on the patio or on a south-facing wall protected from the wind.
Wait to put out the heat-loving aubergines until the temperature at night is at least 12 degrees. Harden off the plants by keeping them outside for longer and longer periods of time over a couple of days, preferably covered with a fibre cloth. Bring them inside at night.
Finally, plant in well-fertilised soil. A planting distance of 50-60 cm is fine. Support the plants with sticks or tie them up. Then they will be able to bear their fruits. Water the plants regularly with fertiliser from the start of flowering. Save about 5-8 fruit clusters per plant, depending on whether it is a variety with large or small fruits.
Soap spray against pests
Aubergines can be attacked by aphids, whiteflies and spider mites. Shower the leaves with a soft spray to prevent and discourage infestations. If aphids get a foothold, a soap spray can work wonders. Mix 0.5-1 dl of green soap in a litre of water and spray daily until the aphids are gone. In greenhouses, good ventilation reduces the risk of insect pests.
Aubergine in cooking
Aubergines can be harvested from August. The best time to harvest is in the morning, when the fruit is at its juiciest after cooling down overnight.
Picking the fruit stimulates the plant to set new fruit. If the aubergines are left too long, they start to lose their shine. The flavour may then become bitter. Therefore, harvest aubergines while the fruit is still shiny.
Aubergines are nutritious and low in calories. A classic dish with aubergine is moussaka – a spicy Greek gratin. Another classic is baba ganoush – a super tasty Lebanese dip with a smoky flavour. Aubergine is also good for roasting, grilling and in stews.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14