Growing Eggplant in Zone 6B

Eggplants are in the nightshade family and like their cousin’s peppers and tomatoes like warm sunny weather. Eggplants like to be treated like royalty and can be a bit temperamental in Zone 6B.

This article will teach you the tips and tricks I have learned to make eggplant happy and productive.

Varieties

When we think eggplant you may envision a purple globe-shaped fruit. The classic Italian variety. However, eggplants come in a variety of colors and shapes.

Italian Style

There are lots of cultivars to choose from. The classic globe-shaped purple eggplant is most commonly known. The heirloom Black Beauty is the standby in this group. I also like Galine.

Round

Several round-stripped varieties such as calliope and Listada de Gandia are very high yielding. Both are thin skinned which makes them great for roasting whole.

Fairy Tale - My Favorite!

One of my favorite eggplants is Fairy Tale. They only grow 3-4 inches in length and are very prolific. I also think the plants are hardier than other varieties. They have very few seeds and no bitterness.

Japanese

Japanese eggplants are long and thin. Two varieties I like are Swallow and Pingtung long. They are sweet eggplants and are great in stir fry.

Growing

Eggplants need warm sunny days to produce. They like a pH that is on the acidic side which suits many zone 6B areas. Test your soil and if it’s not in the 5.8 and 6.5 range then add some cottonseed meal or acidifier to the bed.

Seeding

Seed eggplants about 6 weeks before your last frost date. Sow 1/4 inch in moist seedling mix. They appreciate bottom heat and a warm germination temperature. Ideally between 70° to 90°F (21° to 32°C). However, I will say my grow room is on the cool side and they do fine.

I start eggplant the third week of March or just a week or two after tomatoes. They grow very similarly to tomatoes and peppers but I find them a bit more cold-sensitive.

Transplant

You want to make sure the frosty nights are done and the daytime temps are consistently in the 60s or 70s Fahrenheit.

In the garden space them 18 - 24 inches apart.

Staking

Eggplant can get quite tall and when they are heavy with fruit they tend to fall over.

Staking them or placing them in a tomato cage will help support the plant.

Raised Beds and Containers

Raised beds are great for eggplants because you can really cater the soil to their greedy needs. Fill your raised bed with 50% soil and 50% aged compost for glorious eggplants.

Raised beds often warm faster than the surrounding soil which is an advantage in the spring. Another way to warm the soil is to use landscaping fabric.

The same goes for containers. For grow bags put one plant in a 7-gallon grow bag.

Eggplant in my greenhouse. The mulch I’m using here is wool which works fabulous to retain moisture. Photo credit: Ame Vanorio

Care

Water and Mulch

Eggplants are native to tropical regions of South Asia and like to be kept moist. Use a thick layer of mulch to conserve water and cut down on weeds. Consistent water is best.

Eggplant doesn’t like swings in temperature or moisture level. They appreciate homeostasis.

Fertilizer

I fertilize eggplants every two weeks because they are heavy feeders. My favorite organic fertilizer is Fish Emulsion which won’t burn plants.

Pests

Eggplants are very prone to insect pests. I have had terrible problems with flea beetles on eggplant.

Flea Beetles

My arch-enemy, the flea beetle, loves eggplant leaves. These tiny hard-shelled beetles can actually hop. They can be hard to kill because they move quickly and are well protected by a hard exoskeleton.

They eat the leaves causing them to look like your grandmother’s lace. They overwinter in brush and emerge when temps reach about 50 degrees. Making new transplants vulnerable.

Place transplants under row cover until they blossom.

You can trap flea beetles with white sticky traps. They are repelled by strong-smelling mints such as hyssop and catnip. You can also lure them away from your eggplants with radish and basil plantings.

My Eggplanting Secret

I lost many eggplants to pests even with row covers until I started planting them in the greenhouse. I think the combination of plastic and row cover confuses the flea beetles and I have significantly fewer issues.

I also do a garden clean up in the greenhouse in January and let the chickens loose inside for a mid winters treat.

Eggplant in my greenhouse. You can see some bug damage but not nearly so much as when they are out in the garden. Photo credit: Ame Vanorio

Vegetable or Fruit?

Is an eggplant a vegetable or a fruit? Well, technically neither! Botanically, eggplant is a berry. This is because it is a fleshy fruit without a stone or a pit. The small seeds are contained within the fruit.

Harvest

Harvest plants young for a tender sweet flavor. Look for one that has glossy smooth skin with uniform color.

Cut the fruit off the stem with a knife or scissors. They will keep several days in the fridge.

The skin discolors after slicing - like and apple - but you can place them in some water with salt and lemon juice to prevent discoloration.

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Cooking

Eggplant is not as nutrient-dense as its American cousins. However, the “meat” of the eggplant readily absorbs oils and spices during cooking while retaining its firm texture. This makes it very popular for vegetarian dishes.

Some eggplants have a slightly bitter flavor. To reduce this slice the fruit and rinse it before sprinkling on some salt.

Before I had mastered growing eggplant I was in a cooking eggplant rut. I relied on my grandmother's Eggplant Parmesan dish and thought that covered it. I was wrong! there are so many ways to enjoy eggplant.

Ways to enjoy eggplant:

• Stir fry - add in early

• Baba Ganoush - a great dip

• Pizza topping

• Kabobs - cut in cubes and skewer

• Eggplant makes great “meatballs”. Check out this vegetarian recipe on Martha Stewart.

• Lasagna - cut thinly lengthwise to add a layer to the lasagna

• Andhra Pradesh - popular eggplant dish from India

Roasted Eggplant With Tomato and Basil

Roasted Eggplant With Tomato and Cheese

Ingredients

• 2 medium-sized eggplants sliced in 1/4 inch

• 2 large round tomatoes (I like Rutgers)

• Olive oil

• 2 cloves of minced Garlic

• Salt and Pepper to taste

• Fresh basil leaves

• Asiago Cheese

Steps:

1. Heat oven to 400 degrees F

2. Grease a shallow baking dish with olive oil

3. Arrange the tomato and eggplant slices in the pan

4. Sprinkle with salt, pepper, and garlic

5. Bake until lightly brown - about 40 minutes

6. Sprinkle with Asiago cheese
   
   
   

Author Ame Vanorio is the founder and director of Fox Run EEC. She is a retired science and special education teacher and an author. Check out her books on the MY BOOKS page.