Eggplants are a total showstopper in the garden with those gorgeous, colorful fruits. But to get that perfect, rich flavor, timing is everything. Here are my favorite tips and tricks to help you get the most out of your harvest.
The Perfect Spot
Eggplants are true sun-worshippers—they love it hot! If you’re planning to grow these in your garden , a greenhouse is usually your best bet. If you don’t have one, don’t worry; a warm, south-facing wall or a sunny balcony will also keep them happy and productive.
When to Start Harvesting
You can usually start picking your eggplants between late July and early August. If you bought your starts from a nursery, they’ll likely be ready a bit sooner than plants you started from seed yourself. This is just because professional growers provide those perfect early conditions that give the plants a head start.
Signs of Ripeness
The first thing to look for is that classic, vibrant color. For the purple varieties, you’re looking for a deep, rich hue and a skin that has a beautiful, velvety sheen.
If you were to slice one open, the flesh should be creamy white. The seeds should be soft and light in color.
If the seeds are dark or even black and feel hard, the fruit is overripe. (The only reason to let them get that far is if you’re planning to save seeds for next year!)
On the flip side, underripe fruit won’t have its full color yet and might still have green patches. You want to avoid eating these because they contain higher levels of solanine, which is toxic. If you pick one too early by mistake, you can let it finish ripening indoors.
How to Harvest
Whatever you do, don’t just yank the eggplant off the vine! You could really damage the plant that way. Instead, grab a sharp knife or a good pair of garden shears. Cut the fruit off, making sure to keep the green calyx (the “cap”) attached.
A little heads-up: eggplant plants actually have tiny thorns that can give you a nasty poke. It’s a good idea to wear gardening gloves to keep your fingers safe.
Keep in mind that the fruit won’t all ripen at once. Just harvest what’s ready and only as much as you can use quickly, since they don’t stay fresh for very long after picking.
Pro Tip: Not sure if it’s ready? Use the “Thumb Test.” Give the skin a gentle squeeze with your thumb. If it’s rock hard, it needs more time. If you press it and the skin bounces right back, it’s perfect and ready for the kitchen!