Eggplants need a long growing season, so it is best to start the seeds indoors about 8–10 weeks before the expected last frost. Sow them in pots about 0.5 cm deep. Eggplant seeds need warmth to germinate, so place them in a warm location (about 24–27°C).

Once the eggplant seedlings are about 7–10 cm tall and all risk of frost has passed, transplant them into the garden. They need rich, well-drained soil with a pH between 6.0 and 6.8. Space them 60–90 cm apart, depending on the mature size of the variety.

Eggplants love sun, so choose a location in your garden that receives at least six to eight hours of sunlight each day.

They need regular watering to keep the soil evenly moist. Be careful not to overwater, which can lead to root rot. Organic mulch around the plants can help retain moisture and prevent weeds.

Fertilize with a balanced organic fertilizer every four to six weeks during the growing season to encourage vigorous growth and abundant fruit production.

Eggplants are sensitive to cold. If cool temperatures are forecast, protect young plants with cloches or plastic tunnels.

They are generally ready to harvest about 70–85 days after transplanting. Harvest the fruit once it has reached full size but before the skin becomes tough.