Mini Eggplant



7-10 days



50-85 days



3-4 weeks

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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85F).


🐝 Pollination: Eggplants require pollination. When purple flowers appear, hand-pollinate them by gently shaking the entire plant to replicate the effects of wind, or gently disturb the inside of blossoms with your finger or a small brush.


Support: We suggest using our Plant Belt to support the plant and its heavy fruit as it matures.


✂️ Pruning: Eggplants require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod


🔎 Plant Health: Eggplants are prolific producers, even if they show signs of Edema, a harmless disorder. Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!


🍆 Harvest: To harvest Mini Eggplant, snip the fruit at its stem with clean shears. These Eggplants are ready to harvest once they reach 2 to 3 inches. The skin should be glossy, if the skin is dull, the fruit it too ripe. Harvest the Eggplants regularly to encourage new fruit production.

Quick Facts

Mini Eggplants are part of the Solanaceae family which also includes tomatoes. Eggplants were first domesticated in India where evidence of its early cultivation can be dated back 2000 years. Wild eggplants can be found in the Myanmar-Yunnan region where it was first domesticated.

Eggplants are nutrient dense, which means they have a high ratio of vitamins and minerals per calorie. Rich in anthocyanins and antioxidants, health benefits include a potential reduction in heart disease risk, blood sugar control, and anti-cancer properties.

Eggplant fruits are typically sliced (no need to skin them) and baked, roasted, or fried. You can even use puréed eggplant to use as a delicious and healthy dip.

Harvest to Plate Recipe

How To Cook Mini Eggplant


  • baby eggplants
  • 1 tablespoon olive oil
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • sea salt flakes
  • lemon
  • extra virgin olive oil, for serving
  • fresh parsley leaves, for serving


  1. While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin, and chili directly over the oil.
  2. Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavorings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
  3. Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley, and drizzle with a little extra virgin olive oil just before serving.

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