Eggplant Seeds - Black Shine - Hybrid
Other Common Names: Aubergine, ai qwa, badanjan, baingan, baingun, bangai, bangain, bhanta, brinjal, chan che zu, ca tim, chieh tse, Japanese round eggplant, mackhera, makhua terung, ma khuea yaao, hon pee choi, nasubi, ngai kwa, qie zi, talong, terong, terung, wam batu.
How to Grow Black Shine Eggplant
Germinate the seeds indoors 6-8 weeks before transplanting them outdoors. The soil should be at or above 80°F during germination. Transplanting out too early in the spring can negatively affect plant vigor. Transfer outdoors about two weeks after the danger of frost has passed. Harden off the sprouts before transplanting to avoid shock. Work fertilizer or compost into the soil and ensure the ground temperature is at least 75°F before planting.
Stay away from fertilizers that are mostly nitrogen. If the nitrogen levels are too high, it will encourage more foliage than fruit. Stake the plants as they grow to support the developing fruit. Fertilize twice a month with a small handful of low-strength fertilizer of fully mature compost. Cover the ground with black plastic if growing in a cooler region to retain soil heat; this also prevents weeds. Water the soil regularly to keep it from drying out.
Harvesting Black Shine Eggplant
Harvest when plump, 8 inches long, and shiny. To check an eggplant for ripeness: gently depress the skin; if the flesh indents and rebounds, it is ready to be picked. If the skin has lost its shine, it may be over-mature. Cut the fruit off just above the calyx. Avoid pulling.
Culinary Tips
Use Black Shine for grilling, stuffing, baking, and pickling. Delicious when coated, baked, or fried with miso. This variety also makes excellent tempura. There is no need to peel or salt these before cooking.
Seeds Per Package
- 0.5 g packet - Approximately 112 Seeds
