‘Black Beauty’ Eggplant (Solanum melongena) is one of the most popular and reliable traditional varieties of eggplant (aubergine). It produces large, deep, glossy dark-purple, pear-shaped fruits on sturdy, compact plants. This variety is known for its heavy yields and is an excellent choice for a wide variety of culinary uses, from baking and frying to making baba ghanoush. As a warm-season annual, it needs a long, hot summer to mature its fruit.
Care Tips:
- Position: Requires a spot with full sun (at least 6-8 hours of direct sunlight daily). Do not plant out until all risk of frost has passed and the soil is consistently warm, as they are very sensitive to cold.
- Soil: Plant in rich, fertile, and well-draining soil. Incorporate plenty of compost and aged manure before planting, as eggplants are ‘heavy feeders’.
- Watering: Keep the soil consistently moist, especially once the plants start to flower and set fruit. Inconsistent watering can stress the plant and lead to bitter-tasting fruit or blossom end rot.
- Support: While the plants are generally bushy and compact, the weight of the large fruit can cause branches to break. Use stakes or cages to support the plants and prevent fruit from touching the ground.
- Fertilising: Feed regularly with a balanced liquid fertiliser or one high in potassium (potash) from the time the flowers appear through to harvest.
- Harvesting: Pick the fruit when the skin is firm and intensely glossy. Harvest by cutting the stem with secateurs, leaving a short section attached to the fruit. If the fruit loses its gloss, it’s often overripe and can be bitter.
