Slender Asian eggplant is 6 to 8 inches long and dark purple with a purple calyx to match. Very few seeds, tender skin, and white flesh make this eggplant easy to prepare. No peeling or salting is necessary and fruit can be easily sliced and sauteed, stir-fried, or cooked on the grill. The Japanese word Shikou means “supreme” and we think that is a fitting name for this very high-quality eggplant. Medium-sized plants are quite productive. 70 days.
This is an old variety bred in Florida in the 1940’s for use in commercial fields. Named for its large upright plants that keep fruit off the ground, the truly special thing about this variety is its enormous eggplant. Glossy blackish-purple eggplants can easily become 10 inches long. Fruit sets throughout a long season and are perfect for grilling, frying, stuffing, or baking. 85 days.
This variety is nearly 100 years old, and still well-loved as the classic big-fruited black eggplant. Glossy fruits become quite large but are well shaped, and perfect for slicing into thick eggplant steaks for grilling or eggplant Parmesan. 80 days.