Eggplant Long Purple, also known as Italian Long Purple, is a classic heirloom variety producing elongated fruits typically 8–12 inches long and about 2 inches wide, slightly bulbous at the blossom end, with smooth, glossy deep purple skin and creamy white interior. Compact, vigorous plants produce abundantly throughout the season, making this variety a reliable choice for home gardeners seeking authentic Italian-style eggplant for grilling, roasting, and everyday cooking. Ready to harvest in approximately 60 days.

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

Why Choose Eggplant Long Purple?

• Classic Italian Heirloom: Authentic Long Purple variety with a rich heritage in Italian and Mediterranean gardens — passed down for at least 75 years.
• Slender, Elongated Fruits: Beautiful 8–12 inch glossy purple fruits that are ideal for grilling, slicing, and roasting whole.
• Tender, Mild Flesh: Creamy white interior with fewer seeds than globe varieties — less bitter, more versatile in the kitchen.
• Early Maturity: Ready to harvest in just 60 days — one of the faster-maturing eggplant varieties available.
• High Yield: Productive plants bear abundant fruit throughout the growing season with regular harvesting.
• Heirloom & Open-Pollinated: Save seeds year after year for a self-sustaining garden.
• Non-GMO Seeds: Plants whose DNA has not been altered in ways that do not occur naturally through traditional breeding methods.

Planting Tips for Success

• Sunlight: Full sun — at least 6–8 hours per day. Eggplant is a heat-loving crop that thrives in warm, sunny conditions.
• Soil: Well-drained, fertile soil with a pH of 5.5–6.5. Amend with compost before planting for best results.
• Starting Indoors: Start seeds indoors 8–10 weeks before the last frost date. Eggplant germinates best at 75–85°F soil temperature.
• Transplanting: Transplant outdoors after all frost danger has passed and nighttime temps are consistently above 55°F.
• Spacing: Space plants 18–24 inches apart in rows 30–36 inches apart for good airflow and fruit development.
• Watering: Keep soil consistently moist — deep watering once or twice per week. Inconsistent moisture can cause bitter fruit.
• Fertilizing: Apply balanced fertilizer at transplant; switch to a low-nitrogen, phosphorus-rich formula once flowering begins.
• Support: Stake or cage plants as they mature — heavy fruit production can cause branches to droop or break.
• Harvesting: Pick fruits when skin is glossy and firm at 6–12 inches. Dull skin indicates over-maturity — harvest regularly to keep plants productive.

Why Choose David’s Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David’s Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David’s Garden Seeds® holds a valid Vegetable Seed License, ensuring our seeds meet state and federal quality standards.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.

Cooking Methods

• Grilled: Slice lengthwise, brush with olive oil and herbs, and grill for 4–5 minutes per side — the slender shape grills perfectly without falling apart.
• Roasted: Roast whole or halved at 425°F for 20–25 minutes for smoky, caramelized eggplant ideal for dips and spreads.
• Sautéed: Dice and sauté in olive oil with garlic and tomatoes for a quick Italian-style side dish or pasta sauce.
• Baba Ganoush: Char whole over an open flame or broiler, scoop out flesh, and blend with tahini, lemon, and garlic for authentic baba ganoush.
• Eggplant Parmesan: Slice, bread, and bake or fry for classic eggplant parmesan — the slender shape creates perfect portion-sized slices.
• Stuffed: Halve lengthwise, scoop, and stuff with seasoned grains, cheese, or ground meat for an elegant baked entrée.

Order Long Purple Eggplant Seeds Today

Order yours today and grow your own fresh Long Purple eggplant in your spring and fall gardens.

Nutritional Information

Applies to harvested eggplant (not planting seeds). Per 1 cup (99g) raw eggplant:

• Calories: 20
• Total Fat: 0.1g (0% Daily Value)
• Sodium: 2mg (0% Daily Value)
• Total Carbohydrate: 4.8g (2% Daily Value)
• Dietary Fiber: 2.5g (9% Daily Value)
• Total Sugars: 2.9g
• Protein: 0.8g
• Vitamin C: 2.2mg (2% Daily Value)
• Vitamin K: 3.5mcg (3% Daily Value)
• Potassium: 188mg (4% Daily Value)
• Manganese: 0.2mg (9% Daily Value)

*Percent Daily Value based on a 2,000 calorie diet. Nutritional values are estimates for harvested fruit from mature eggplant plants.

Important Disclosures

• Variety Disclaimer: Harvest eggplant while skin is still glossy — dull skin indicates over-maturity and bitter flavor. Results may vary by growing conditions and climate.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Properly stored eggplant seeds remain viable for 4–5 years.
• Planting Zones: Best suited for USDA Hardiness Zones 5–11. Eggplant thrives in warm climates and is well-adapted to Texas and Southern growing regions.

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