Whats Aubergine

If you’ve ever wondered ‘whats aubergine’, your in for a treat. This versatile purple vegetable is a garden superstar and kitchen favorite, known to many as eggplant. Its beautiful shape and rich color make it a joy to grow, and its mild, spongy flesh is perfect for absorbing all kinds of flavors. Let’s look at how you can succeed with it from seed to harvest.

First, lets clear up the name. ‘Aubergine’ is the common term used in British English, while ‘eggplant’ is preferred in American English. They refer to the exact same plant, Solanum melongena. The name ‘eggplant’ actually comes from some 18th-century varieties that were small, white, and egg-shaped. Today, the deep purple, oblong types are most common, but you can find them in a rainbow of colors and shapes, from long and slender to almost round.

Choosing the Right Variety for Your Garden

Picking a variety that suits your climate and space is key. Here are some excellent choices:

Black Beauty: The classic, large, deep purple fruit. Reliable and widely adapted.
Ichiban: A Japanese type with long, slender fruit. It produces early and continuously.
Fairy Tale: A compact plant with small, striped purple and white fruit. Perfect for containers or small gardens.
Rosa Bianca: A stunning heirloom with creamy white and lavender skin. It has a sweet, mild flavor.
Patio Baby: Specifically bred for container growing, with a bushy habit and small fruit.

How to Start Aubergines from Seed

Aubergines need a long, warm growing season. In most places, you’ll need to start seeds indoors.

Timing is Everything: Sow seeds indoors 8-10 weeks before your last expected spring frost. They germinate best in warm soil.
Planting Depth: Sow seeds about ¼ inch deep in a quality seed-starting mix. Keep the soil moist and warm (75-85°F is ideal). A heat mat really helps.
Lighting: Once seedlings emerge, they need strong light. A sunny south-facing window might work, but a grow light is often better to prevent leggy plants.
Transplanting: When seedlings have several sets of true leaves, pot them up into larger containers. Harden them off gradually before planting outside.

Preparing Your Garden Bed

Aubergines are heavy feeders. They love sun and heat. Choose the sunniest spot in your garden. The soil should be rich, well-draining, and have a slightly acidic to neutral pH. A few weeks before planting, mix in plenty of compost or well-rotted manure. You can also add a balanced organic fertilizer to get them off to a strong start.

Planting and Ongoing Care

Wait until night time temperatures are consistently above 50°F before transplanting seedlings outdoors. Plant them slightly deeper than they were in their pots, spacing them about 18-24 inches apart.

Watering: Provide consistent moisture, about 1-2 inches per week. Water at the base of the plant to avoid wetting the leaves, which can lead to disease. Drip irrigation is a great option.
Mulching: A layer of straw or shredded leaves helps retain soil moisture, suppress weeds, and keep roots warm.
Feeding: Feed your plants every 3-4 weeks with a fertilizer higher in phosphorus to encourage flowering and fruiting. A tomato fertilizer works well.
Support: As fruits develop, they can get heavy. Use a stake or small cage to keep the plant upright and prevent branches from breaking.

Common Pests and Problems

Keep a eye out for a few usual suspects. Flea beetles can pepper leaves with tiny holes; use row covers when plants are young. Tomato hornworms also like aubergines; hand-pick them off. Aphids can be sprayed off with a strong stream of water. The best defence is always healthy, vigorously growing plants.

Harvesting Your Aubergines

Knowing when to pick is crucial for the best texture and flavor. Harvest too late, and the seeds become bitter and the skin tough.

Check the skin. It should be glossy and taut. Dull skin means its overripe.
Gently press the fruit. It should spring back slightly. If the indent remains, its overripe. If its very hard, its not ready yet.
Use a sharp knife or pruners to cut the stem, leaving about an inch attached to the fruit. Don’t try to pull or twist it off.

Regular harvesting encourages the plant to produce more fruit. They don’t store for a super long time, so plan to use them within a week or so.

Simple and Tasty Ways to Use Your Harvest

This vegetable’s magic is it’s ability to blend into many dishes. Always slice or cube it and salt it lightly first. Let it sit for 30 minutes, then rinse and pat dry. This draws out excess moisture and any potential bitterness, ensuring a better texture when cooked.

Roasted: Toss cubed aubergine with olive oil, garlic, and herbs. Roast at 400°F until caramelized and tender. Perfect for salads or pasta.
Grilled: Slice lengthwise, brush with oil, and grill until you get nice char marks. Fantastic in sandwiches or as a side.
In Stews: It holds its shape well in dishes like ratatouille or a hearty vegetable curry.
As a Main: Halve it lengthwise, score the flesh, and roast until soft. Top with a savory mixture of grains, nuts, or a tomato sauce for a satisfying meal.

FAQs About Aubergines

Are aubergines and eggplants the same thing?
Yes, they are two names for the exact same vegetable. ‘Aubergine’ is common in Europe, while ‘eggplant’ is used in North America and Australia.

Do I need to peel aubergines before cooking?
Usually, no. The skin is edible and becomes tender when cooked, especially on younger fruit. It also adds a nice color. On larger, older fruit, the skin can be tough, so peeling might be preferable.

Why are my aubergine plants flowering but not producing fruit?
This is often due to poor pollination. The weather might be to cool, too hot, or too humid. You can help by gently shaking the plants when they are in flower to distribute pollen. Also, ensure they are getting enough sun and nutrients.

Can I grow aubergines in pots?
Absolutely. Choose a compact or dwarf variety and a large container (at least 5 gallons). Ensure it has excellent drainage and be diligent with watering and feeding, as pots dry out faster.

Is it true that aubergines are bitter?
Modern varieties are much less bitter than older ones. The salting process before cooking removes any remaining bitterness and improves texture, so its a step worth taking for most recipes.

Growing your own aubergines is incredibly rewarding. With a little patience and warmth, you can enjoy this beautiful and flexible vegetable right from your own backyard. Start your seeds, give them plenty of sun and food, and you’ll be harvesting your own glossy purple fruits in no time.