A large bushy plant with attractive purple flowers. Different varieties have different colours and sizes of fruit, ranging from the 'classic' large purple to the Thai small white varieties and Brazilian red.

Has spiky stems. Wear gloves to harvest fruit as the spikes on the calyx are sharp enough to break one's skin.

In cold climates grow in heated greenhouse and reduce artificial heat during summer.

Perennial in tropical climates otherwise grown as an annual.

Needs a long season. Start under cover and plant out when frosts have finished. Some varieties with slim, long fruit such as Asian Bride produce their fruit earlier. Mulch well and keep well watered. May need staking.

Culinary hints - cooking and eating Eggplant

Cut and use the same day if possible.
Slice, no need to peel, and fry in olive oil.
Brush with oil and grill or bake.
Or microwave, plain, for about 4 minutes on high.
Makes a good substitute for pasta in lasagne or moussaka.
Can be smoked over a gas ring or barbecue, cooled and peeled and used to make dips.