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. Glossy deep purple skin surrounds creamy white flesh with a mild flavor and tender texture. Compact, vigorous plants produce throughout the warm growing season, bringing fresh flavor to grilling, roasting, sautéing and Italian-inspired meals. Ready to harvest in approximately 60 days under good growing conditions, the fruits are best picked while their skin is glossy and firm. Each packet contains 100 planting seeds.

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

Texas Minimum Germination Rate: 60%

Why Choose Long Purple Eggplant?

• Classic Italian Heirloom: A traditional variety valued for Italian and Mediterranean cooking.
• Slender Purple Fruits: Elongated fruits about 8 to 12 inches long are easy to slice for grilling, roasting or layering into casseroles.
• Tender, Mild Flesh: The creamy white interior works beautifully with garlic, tomatoes and fresh herbs.
• Productive Warm-Season Plants: Regular harvesting helps keep plants producing tender fruit.
• Open-Pollinated and Non-GMO: Seeds can be saved from fully mature fruit when plants are appropriately isolated from other eggplant varieties.

Planting Tips for Success

• Sunlight: Choose full sun with at least 6 to 8 hours of direct light each day.
• Soil: Plant in fertile, well-drained soil with a pH of 5.5 to 6.5. Work finished compost into the bed before transplanting.
• Starting Indoors: Start seeds 8 to 10 weeks before your last expected frost. Sow about 1/4 inch deep and keep the seed-starting mix evenly moist. Warm soil around 75 to 85°F supports germination.
• Transplanting: Gradually harden off seedlings. Transplant after frost danger has passed, the 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 airflow and room to harvest.
• Watering: Water deeply and maintain even soil moisture, adjusting for rainfall, heat and soil conditions. Mulch around established plants to conserve moisture.
• Fertilizing: Use a soil test to guide feeding. Apply fertilizer according to its label and avoid excessive nitrogen, which can encourage leafy growth at the expense of fruit.
• Support: Stake or cage plants early to help support fruit-laden branches.
• Harvesting: Harvest while fruits are glossy and firm, generally around 6 to 12 inches long. Cut the stem with clean pruners rather than pulling the fruit.

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 has been granted a Vegetable Seed License for the State of Texas.
• 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, then grill until tender and lightly charred.
• Roasted: Roast whole or halved until soft for dips, spreads or vegetable platters.
• Sautéed: Dice and cook with olive oil, garlic and tomatoes for a 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 before layering with tomato sauce and cheese.
• Stuffed: Halve lengthwise and fill with seasoned grains, vegetables, cheese or ground meat before baking.

Order Long Purple Eggplant Seeds Today

Grow slender, tender Long Purple eggplant for grilling, roasting and your favorite Italian recipes.

Nutritional Information

Generic harvested-eggplant reference, not a variety-specific analysis. These approximate values apply to 1 cup (99 g) of raw eggplant, not the planting seeds.

• Calories: Approximately 20 per serving.
• Carbohydrates: Approximately 4.8 g per serving.
• Protein: Approximately 0.8 g per serving.
• Total Fat: Approximately 0.1 g per serving.
• Dietary Fiber: Approximately 2.5 g per serving.
• Vitamins and Minerals: Eggplant provides vitamin C, vitamin K, potassium and manganese.

Nutritional values vary with growing conditions and preparation. % Daily Value is based on a 2,000-calorie diet; individual nutrient percentages are not provided here.

Important Disclosures

• Variety Disclaimer: Results vary with growing conditions, climate, care and harvest timing. Dull skin can indicate over-maturity and seedier fruit.
• 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 grown as a warm-season annual. Follow local planting dates and temperature conditions rather than relying on hardiness zones alone.

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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