‘Long Purple’ Eggplant (Solanum melongena) is a popular, high-yielding variety of eggplant (aubergine) known for its slender, elongated, and glossy dark-purple fruit. This type is generally less bitter than the large globular varieties, making it excellent for grilling, roasting, and slicing into stir-fries. As a warm-season annual, it requires a long, hot growing period to produce its fruit, which hangs from the robust, bushy plants.
Care Tips:
- Position: Requires a spot with full sun (at least 6-8 hours a day). Plant out after the risk of frost has completely passed and the soil has warmed up, as they are very frost-sensitive.
- Soil: Needs rich, well-draining soil. Mix in plenty of compost and aged manure before planting, as eggplants are heavy feeders.
- Watering: Keep the soil consistently moist, especially once flowers and fruit start to develop. Inconsistent watering can lead to bitterness or blossom end rot.
- Support: While they are generally bushy, the weight of the developing fruit can cause the branches to sag or break. Stake taller plants to provide support and keep the fruit off the soil.
- Fertilising: Feed regularly with a balanced liquid fertiliser or one high in potassium (potash) once the plants begin to flower and fruit.
- Harvesting: Harvest when the fruit is firm, glossy, and reaches a good size. Cut the fruit with secateurs, leaving a short piece of stem attached. If the skin looks dull, it’s generally past its prime and may be bitter.
