Eggplant

Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields. The culture of eggplant is similar to that of bell pepper, with transplants being set in the garden after all danger of frost is past. Eggplants are slightly larger plants than peppers and are spaced slightly farther apart. Eggplant is best started from transplants. Select plants in cell packs or individual containers. It is important to get the plants off to a proper start. Do not plant too early. Transplant after the soil has warmed and the danger of frost has passed.

Eggplants are more susceptible than tomato plants to injury from low temperatures and do not grow until temperatures warm. Space plants 18 to 24 inches apart in the row, or even closer for small fruited types. Three to six plants are usually sufficient for most families unless eggplant is a favorite vegetable, eaten often. Allow 30 to 36 inches between rows or space plants 24 inches apart in all directions in raised beds. Harvest the fruits when they are 6 to 8 inches long and still glossy.

Nutrition Facts (1 cup cooked, cubed ) Calories 27.7 Protein .82 gram Carbohydrates 6.57 grams Dietary Fiber 2.48 grams Phosphorus 21.78 mg Potassium 245.52 mg Folate 14.26 mcg (Approximately 5,500 to 7,500 seeds per oz.)