Long Purple Eggplant, also known as Italian Long Purple, is a classic heirloom variety producing slender, elongated fruits about 8 to 12 inches long and approximately 2 inches wide. The smooth, glossy deep purple skin surrounds creamy white flesh with a mild flavor and tender texture. Compact, vigorous plants produce abundantly throughout the warm growing season, making Long Purple an excellent choice for grilling, roasting, sautéing, stuffing, and everyday Italian and Mediterranean cooking. Ready to harvest in approximately 60 days, the fruits are best picked while their skin is glossy and firm.

Germination Rate: 94%. Test Date: 10/25. TLM.

Texas Minimum Germination Rate: 60%.

Why Choose Long Purple Eggplant?

• Classic Italian Heirloom: A time-tested variety valued in Italian and Mediterranean gardens.
• Slender, Elongated Fruits: Produces glossy purple fruits about 8 to 12 inches long, ideal for slicing and grilling.
• Tender, Mild Flesh: Creamy white interior with a delicate flavor and tender texture.
• Early Maturity: Ready to harvest in approximately 60 days under good growing conditions.
• Productive Plants: Compact, vigorous plants can provide abundant fruit with regular harvesting.
• Open-Pollinated and Non-GMO: Traditional seed that can be saved from mature fruit for future gardens.

Planting Tips for Success

• Sunlight: Plant in full sun with at least 6 to 8 hours of direct light each day. Eggplant thrives in warm, sunny conditions.
• Soil: Use fertile, well-drained soil with a pH of 5.5 to 6.5. Mix finished compost into the bed before planting.
• Starting Indoors: Start seeds indoors 8 to 10 weeks before the last frost. Eggplant germinates best in warm soil around 75 to 85°F.
• Transplanting: Move plants outdoors after frost danger has passed, soil has warmed, and nighttime temperatures remain above 55°F.
• Spacing: Space plants 18 to 24 inches apart in rows 30 to 36 inches apart for good airflow and fruit development.
• Watering: Keep soil consistently moist with deep watering once or twice per week. Inconsistent moisture can affect fruit quality.
• Feeding: Apply a balanced fertilizer at transplanting, then use a lower-nitrogen, phosphorus-rich fertilizer once flowering begins.
• Support: Stake or cage plants as they mature because heavy fruit production can cause branches to droop or break.
• Harvesting: Pick fruit at about 6 to 12 inches when the skin is glossy and firm. Harvest regularly to keep plants productive.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Proudly supplying quality seeds since 2009.
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• Integrity Pledge: Learn more about our Safe Seed Integrity Pledge.
• Vegetable Seed License: We meet applicable requirements for selling vegetable seed.
• Great Customer Service: Our team is here to help you grow with confidence.

Cooking Methods

• Grilled: Slice lengthwise, brush with olive oil and herbs, and grill until tender and lightly charred.
• Roasted: Roast whole or halved until soft and caramelized for dips, spreads, and vegetable platters.
• Sautéed: Dice and sauté with olive oil, garlic, and tomatoes for an easy Italian-style side dish or pasta sauce.
• Baba Ganoush: Char or roast until soft, then blend the flesh with tahini, lemon, garlic, and seasonings.
• Eggplant Parmesan: Slice, bread, and bake or fry for classic eggplant Parmesan.
• Stuffed: Halve lengthwise and fill with seasoned grains, cheese, vegetables, or ground meat before baking.

Order Long Purple Eggplant Seeds Today

Order yours today and grow slender, tender Long Purple eggplant for grilling, roasting, and classic Italian recipes.

Nutritional Information

Applies to harvested eggplant, not planting seeds. Approximate values per 1 cup (99 g) of raw eggplant: 20 calories, 4.8g carbohydrates, 0.8g protein, 0.1g fat, and 2.5g fiber. Eggplant also provides vitamin C, vitamin K, potassium, and manganese. Percent Daily Value is based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Harvest eggplant while the skin is glossy and firm. Dull skin can indicate over-maturity and a more bitter, seedy fruit. Results vary with growing conditions, climate, care, and harvest timing.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture, and direct sunlight. Seal opened packets for best viability.
• Planting Zones: Eggplant is a warm-season annual. Plant after frost danger has passed and soil has warmed, following local planting dates and temperature conditions.

Garlic-Herb Roasted Long Purple Eggplant

This recipe uses harvested Long Purple eggplant, not the planting seeds in this packet. Serves 4 as a side dish. Preparation: 10 minutes. Cooking: approximately 25–35 minutes.

Ingredients

• 1 1/2 pounds Long Purple eggplant
• 3 tablespoons olive oil, divided
• 3 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Directions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment rated for that temperature.
2. Wash and dry the eggplant. Remove the stem ends and cut each fruit in half lengthwise. Lightly score the cut flesh without piercing the skin.
3. Brush the cut surfaces with 2 tablespoons olive oil. Sprinkle with salt, pepper and oregano. Place cut-side down on the baking sheet.
4. Roast for 20–25 minutes, until the flesh is beginning to soften and the cut surfaces are golden. Carefully turn the halves cut-side up.
5. Mix the garlic with the remaining tablespoon of oil and brush over the flesh. Roast for another 5–10 minutes, until completely tender. Thicker eggplants may need more time; reduce the heat if the garlic browns too quickly.
6. Transfer to a platter and finish with parsley and lemon juice. Serve warm.

Serving and Storage

Serve with rice, pasta or grilled chicken, or chop the cooked eggplant into a warm vegetable bowl. Refrigerate leftovers in a covered container within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat leftovers to 165°F.

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