Eggplant

Eggplant (Aubergine)

Eggplant, also known as aubergine, is a versatile fruit commonly used as a vegetable in cooking. It is easily recognized by its glossy purple skin, though some varieties come in white, green, or striped colors. The flesh is pale, spongy, and slightly bitter when raw, but becomes tender with a rich flavor after cooking. Eggplants are widely used in stir-fries, curries, grilling, and baking.

- Availability

Eggplants are available year-round in tropical and subtropical regions, with peak supply during the warm season.

- Storage Guidelines

Transport & Storage: Eggplants should be stored at 10–12˚C with moderate humidity. Prolonged exposure to very low temperatures can cause chilling injury.

In Store: Eggplants are best displayed on regular fresh produce shelves, away from overly cold refrigeration, to maintain their texture and flavor.

- Planting and Harvest

At the farm

Eggplant plants thrive in warm climates with plenty of sunlight. They are bushy plants that can reach 0.5–1.5 metres in height. From planting to harvest, the growing cycle typically takes 3–4 months.

Harvesting is done by hand when the fruits are shiny, firm, and fully colored, usually 10–20 cm in length depending on the variety. Frequent picking promotes continuous production throughout the season.

After harvesting, eggplants are sorted by size and quality, then packed in cartons or crates, typically 5–10 kg, ready for distribution and export.