ROTONDA BIANCA SFUMATA DI ROSA sel. ROMANESCA

Produces round-oval fruit that is flattened at the tip and deeply grooved. Violet with blue and white tinges near the stalk. Compact  flesh  with few seeds. Resistant to transportation and particularly suitable for industrial processing. A vigorous and erect plant with well covering foliage. Suitable for growing either in a nursery or directly outdoors.

Peculiar round white eggplant with shades of rose color. Large size fruits of 12-15cm in diameter. Italian heirloom, very productive and medium-early cycle. The flesh is white and creamy with a  sweet and delicate savor.

Eggplant should always be cooked before it is consumed, as it has an alkanoid that can damage the digestive system. It contains vitamins, antioxidants, iron, fiber and magnesium among many others.

The sowing takes place in March or April outdoors, while in the interior it is done from January. At 1cm deep and 45cm between plants. Seeds need temperature of 25ºC to germinate. After 3 to 5 months from sowing, the fruits will be ripe and can be harvested. Prefers fertile and well-drained soils.

Packet: 9-10 grams of seed

Medium-early cycle variety. Round-oval fruit, smooth, brilliant black color.

Strong plant, erect, with plenty of healthy leaves, full covering, high yeld. Transport and handles well, besides being suitable for industrial processing.

Suitable for greenhouse and open field cultivation. 

V3 - This is the classic Italian eggplant typically used in Emilia Romagna to make 'Parmigiana' with tomatoes and parmesan cheese. This is a mid-early variety, very productive. It produces long, dark and slightly curved aubergine of medium dimensions with very few seeds inside. 

BEST TO START INDOORS

In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm 80-85°F (27-30°C) and provide a strong light source until ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

Long, cylindrical fruit, intense dark violet color.

Firm flesh with very few seeds. Vigorous plant and very resistant to the heat.

Excellent and prolonged production. High demand from the fresh market and from the processing for easy peeling.

Variety suitable for spring-summer crop in open field.

Slim long purple 8" fruits. 

Harvested when longer than your finger. If left to grow, the sweeter it gets!

68 Days.

Diamond Eggplant is a high-yielding, Ukrainian heirloom variety known for its slender, dark purple, 6-8 inch long fruits that grow in clusters. It's an early-maturing, open-pollinated plant with excellent disease resistance, making it suitable for climates with short, cool, or northern growing seasons. The firm, non-bitter, and sweet flesh is versatile for grilling, roasting, and other culinary uses.  

Yield: High-yielding and prolific, producing a steady stream of fruits. 

Fruit: Slender, dark purple, and oblong, typically 6-8 inches long and smooth-skinned. 

Flavor: Firm flesh with a sweet flavor and no bitterness. 

Maturity: Early maturing, making it well-suited for regions with short growing seasons. 

Plant: Reaches about 2 feet in height and is known for good disease resistance and overall hardiness. 

7" Long.

Not bitter tasting.

Grows 3 ft tall. 

Grows into Fall.

Great for ratatouille

Casper eggplants are white in color and oval-shaped

The skin is ghostly white and loses its sheen when ripe

The flesh is white and has few seeds

Flavor: 

Casper eggplants have a sweet and aromatic flavor with a hint of mushroom

The flesh is tender and succulent

Uses: 

Casper eggplants can be used in soups, stews, roasts, ratatouilles, stir-fries, and Italian dishes

They can also be fried

Origin of Inida

3" Fruit

Purple to golden yellow in color

Sweet flesh

Great for baked dishes

80-90 Days.

Udumalpet eggplant is a variety of eggplant that is purple with white stripes and is shaped like a goose egg. It is native to the Udumalpet region of the Tamil Nadu state in India. 

Description: 

Shape: Goose egg-shaped, oval, or teardrop-shaped

Color: Purple with white stripes

Flavor: Rich and meaty

Texture: Firm

Best eaten: When small, before the white stripes turn yellow

Uses: Great in curries and chutneys and Can be baked

Solanum aethiopicum

It is a small, round eggplant that is green when young and turns orange when ripe. It has a sweet, tender flesh when young and a bitter flesh when mature. 

Appearance 

Small and round, about 5–7 cm in diameter

Green when young, turning orange with red striations when ripe

Smooth, firm skin when young

Taste 

Sweet and tender when young, bitter when mature

Uses 

Can be eaten while still green, or used in baking, grilling, stewing, or pickling

Can be used as an ornamental vegetable, or hollowed out for baking

Appearance: Large, plump, and rounded or teardrop-shaped with glossy, deep purple to almost black skin.

Flesh: Creamy white with a mild flavor and spongy texture that becomes tender when cooked.

Seeds: Has many edible seeds.

Availability: Widely available year-round in supermarkets. 

Versatility: This is one of the most versatile types of eggplant, suitable for most eggplant recipes.

Grilling: Its large surface area holds up well to grilling when sliced.

Roasting: Can be roasted whole or sliced.

Frying: Ideal for breading and frying, such as in eggplant parmesan.

Dips: Can be roasted and blended into creamy dips like baba ganoush. 

Petch Siam eggplant is a small, round, Thai eggplant with green skin and distinct dark green stripes, often called the "Diamond of Thailand" (Petch Siam), harvested when about 2 inches for a mild, slightly bitter taste and firm texture that absorbs flavors well in curries and stir-fries, growing on compact, productive plants. 

Shape/Size: Small, round, about 1.5-2.5 inches in diameter.

Color: Pale green with darker green stripes, resembling a Kermit eggplant.

Texture: Firm flesh that holds up well in cooking.

Taste: Mildly sweet with subtle bitterness, taking on the flavors of spices like chili, basil, and soy sauce. 

Plant: Compact and productive, producing many fruits.

Maturity: Early to mature, around 50-55 days from transplant.

Harvest: Best picked small (ping pong ball size) for optimal flavor; overripe when seeds turn brown. 

A staple in Thai, Indian, and Vietnamese cuisine.

Excellent for curries (especially with coconut milk), stir-fries, and dips like baba ganoush.