Aubergine

The aubergine (Solanum melongena) is a plant of the family Solanaceae and genus Solanum. As a nightshade, it is closely related to the tomato and potato. It is a delicate perennial often cultivated as an annual. It grows 40-150cm (16-57in) tall, with large coarsely lobed leaves that are 10-20cm (4–8in) long and 5-10cm (2–4in) broad. The fruit is fleshy, has a meaty texture, less than 3cm (1.2in) in diameter on wild plants, but much larger in cultivated forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.

Location
For outdoor cultivation, choose a well-drained, sunny, sheltered location.

Soil
Add a general-purpose fertilizer before planting.

Sowing
Sow two seedlings per pot 0.5cm (¼in) deep in pots. Raise under glass at 15-20°C (59-68°F). Remove the weaker seedling after germination.

Transplanting
Harden off before planting outdoors. Transplant to final location leaving 60cm (2ft) between plants in each direction.

Aftercare
Remove growing tip when plant is 30cm (12in) high. Mist plants regularly to control red spider mites and encourage fruit set. Once 5 fruit have formed, remove lateral shoots and remaining flowers.

Water regularly, but do not keep the compost sodden. Add a tomato fertiliser with each watering once fruit have begun to swell.

Harvesting
Cut fruit once it is large enough, approximately 12-15cm (5-6in) long, but before the surface shine has gone. Dull fruit tend to be over-ripe and bitter.