Shooting Stars Eggplant is a striking heirloom variety with deep purple fruit marked by distinctive white striations. The smooth, creamy flesh has a mild flavor and tender texture, making this eye-catching eggplant as useful in the kitchen as it is beautiful in the garden. Plants mature in approximately 60 days and can provide an attractive harvest for grilling, roasting, stuffing, eggplant Parmesan, and fresh seasonal cooking. Harvest fruit while the skin is glossy and firm for the best flavor and quality.

Germination Rate: 94%. Test Date: 11/25. TLM.

Texas Minimum Germination Rate: 60%.

Why Choose Shooting Stars Eggplant?

• Striking Appearance: Deep purple skin with bold white striations makes every fruit stand out in the garden and kitchen.
• Creamy White Flesh: Mild, smooth interior with a tender texture for everyday cooking.
• Ornamental and Edible: Attractive enough for ornamental garden beds while producing useful culinary fruit.
• Early Maturity: Ready to harvest in approximately 60 days under good growing conditions.
• Versatile Harvest: Excellent for grilling, roasting, stuffing, eggplant Parmesan, and quick pickling.
• 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 warmth.
• 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 fruits when the skin is glossy and firm. Harvest regularly to keep plants productive throughout the season.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Proudly supplying quality seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• 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: Halve or 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 herbs for a quick side dish that highlights the mild flavor.
• Stuffed: Halve and fill with seasoned grains, cheese, vegetables, or meat before baking.
• Eggplant Parmesan: Slice, bread, and bake or fry for a classic Italian dish with a colorful striped twist.
• Quick Pickled: Slice young fruit and marinate in seasoned vinegar brine for a colorful tangy condiment.

Order Shooting Stars Eggplant Seeds Today

Order yours today and grow beautiful striped Shooting Stars eggplant for grilling, roasting, and family-favorite recipes.

Nutritional Information

Applies to harvested eggplant, not planting seeds. Approximate values per 1 cup (99 g) of raw eggplant.

• Calories: 20
• Total Carbohydrates: 4.8 g
• Protein: 0.8 g
• Total Fat: 0.1 g
• Dietary Fiber: 2.5 g
• Other Nutrients: Eggplant also provides vitamin C, vitamin K, potassium, and manganese.

Percent Daily Value is based on a 2,000-calorie diet. Nutritional values are approximate and apply to harvested eggplant, not planting seeds.

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.

Recipe: Garlic-Herb Roasted Shooting Stars Eggplant

Roasting turns harvested Shooting Stars eggplant into tender, creamy bites with golden edges. Serve as a side dish or spoon over cooked rice. This recipe uses harvested eggplant, not planting seeds. Serves 4. Preparation: 15 minutes. Cooking: 25 to 30 minutes.

Ingredients

• 1½ pounds harvested Shooting Stars eggplant
• 3 tablespoons olive oil, divided
• 2 cloves garlic, finely minced
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges for serving

Directions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature.
2. Wash eggplant, trim off the green caps and cut into approximately 1-inch cubes, leaving the skin on.
3. Toss cubes with 2 tablespoons olive oil, oregano, salt and pepper. Spread in a single layer with space between pieces.
4. Roast for 20 minutes, turning halfway through.
5. Mix garlic with the remaining tablespoon of olive oil. Toss with the eggplant and roast for another 5 to 10 minutes, until the centers are fully tender and the edges are golden.
6. Sprinkle with parsley and serve warm with lemon wedges.

Serving and storage: Enjoy with grilled dishes, rice or pasta. Refrigerate leftovers in a covered container within two hours, or one hour above 90°F, and use within 3 to 4 days. Reheat leftovers to 165°F.

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