Eggplant, Little Finger

These petite, 4 to 6 inch long eggplants have a thin, dark purple skin that makes them perfect for grilling. They have very few seeds and a sweet flesh. The plant's smaller size makes it a great option for containers too! We also tend to get a lot of fruit from these guys, so harvest them early and often.

Eggplant: These glossy, heat-loving eggplants (Solanum melongena) are botanically berries that thrive in summer's hottest days, rewarding patient growers with versatile, meaty fruits perfect for grilling, roasting, and Mediterranean classics like Eggplant Parmesan. Choose Asian varieties for slender, mild fruits ideal for stir-fries, or Italian types for the classic large, purple specimens. The stunning purple flowers and ornamental foliage make this a beautiful and productive landscape addition even before harvest.

• Growing Tips: Transplant 2-3 weeks after last frost when soil and air temperatures consistently exceed 70°F, spacing 24 inches apart; highly sensitive to cold exposure.

• Sun Requirements: Full sun (8+ hours required).

• Preferred Soil: Rich, well-drained, warm soil with consistent moisture; benefits from black plastic mulch to aid in soil warming.

• Harvest Details: Harvest when the skin is glossy and firm before it dulls and becomes seedy (typically 65-85 days after transplanting); cut fruit with pruners, leaving 1 inch of stem; regular harvesting encourages continued production.