In flavor, texture and cooking qualities, the Japanese eggplant is the same as its larger cousin yet the fruit is longer and more slender. Fruits are most commonly purple but may also be white or green and are produced on vigorous-growing plants that often are 4 feet tall. The eggplant is a Solanaceous plant like a tomato and responds to the same basic cultural care. Set plants in the garden in early spring after all danger of frost. Maintain the plants in a vigorous growth state with adequate fertilizer and moisture.
Drought stress causes bitter flavor.
Select fruits with a glossy shine that are 6 to 8 inches long. A dull or brown color indicates the fruit is over mature and will be tough and bitter. Eggplant is best if it is consumed soon after harvest or purchase. 50 o F. and a humidity near 80 percent. Even under ideal conditions, the fruit will keep only about 7 to 10 days.