Skip to product information
1 of 2

Nutrient Farm

Soil-Grown Eggplant

Soil-Grown Eggplant

Regular price $1.75 USD
Regular price $2.19 USD Sale price $1.75 USD
Sale Sold out

Eggplant, also known by its scientific name Solanum melongena, is a member of the nightshade family, which includes tomatoes, bell peppers, and potatoes. It's known for its distinctive purple color, though varieties can range in color from white to green and even black. Eggplants have a unique texture and ability to absorb oils and flavors, making them a popular ingredient in many cuisines around the world.


  • Shape and Size: Eggplants can vary greatly in size and shape, from small and round to large and elongated.
  • Color: While the most common color is deep purple, eggplants can also be white, green, or even striped.
  • Texture: The flesh is spongy and creamy when cooked, though it can be bitter if the eggplant is old or not cooked properly.
  • Flavor: Eggplants have a mild, somewhat bland taste on their own but are excellent at absorbing flavors from spices, herbs, and sauces.

Culinary Uses

Eggplants are incredibly versatile in cooking. They can be baked, roasted, grilled, fried, or stewed, and are a staple in dishes such as Italian eggplant parmigiana, Middle Eastern baba ganoush, and Indian baingan bharta.


Eggplants are low in calories but offer a good amount of fiber, vitamins, and minerals. They contain vitamins C, K, B6, thiamine, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese. Additionally, eggplants are rich in antioxidants, particularly nasunin found in the skin of purple eggplants, which may help protect cell membranes from damage.

Growing Conditions

Eggplants thrive in warm climates and are grown in many parts of the world. They require a long growing season and are more sensitive to cold than their nightshade relatives. The plants can be quite large and often require staking to support the weight of the fruit.


There are many varieties of eggplant, ranging from the large, glossy, deep purple varieties commonly seen in supermarkets to long, slender Asian varieties, tiny pea eggplants, and everything in between. Each variety has its own preferred culinary uses based on its texture, flavor, and moisture content.

Eggplants have been a part of human diets for centuries and continue to be a beloved ingredient for their versatility, flavor-absorbing properties, and nutritional benefits. Whether grilled, roasted, or made into a dip, eggplant adds a unique texture and flavor to dishes.

Nutrient Farm Fruit is produced with the highest levels of farming stewardship.

View full details