Growing Eggplant From Seeds #vegetable_gardening
Planting: Give eggplants a head start on the growing season by starting them indoors, 6 to 9 weeks before the average last frost. Soak seeds overnight to encourage germination; sow them ¼ inch deep in a loose, fine medium, such as vermiculite. Use bottom heat to maintain a soil temperature of 80° to 90°F for the 8 to 10 days required for sprouting.
Transplant seedlings to individual pots once they reach 3 inches. When outside nighttime air temperatures are above 50°F, gradually expose them to the outdoors to harden them off. Keep transplanting your seedlings into larger pots as you wait for both outdoor air and soil to warm up to at least 70°F.
Growing guidelines: Mulch immediately after transplanting, and gently hand pull any invading weeds. Interplant an early crop, such as lettuce, between the eggplant transplants. When the eggplants bloom, apply more liquid fertilizer and repeat monthly. For best production, plants need 1 to 1½ inches of water a week.
Harvesting: Pick eggplant when the skin takes on a high gloss. To test, press the skin. If the indentation doesn't spring back, that fruit is ready for harvest. To harvest, cut the stem with a knife or pruning shears. Eggplants will keep for 2 weeks if refrigerated.
If you cut open an eggplant fruit and find that the seeds inside have turned brown, the fruit is past prime quality and the flavor may be bitter. The best way to avoid this is by picking fruits on the young side, when they are 1/3 to 2/3 of their fully mature size.