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The aubergine is a versatile vegetable which calls to mind long, hot summers and exotic climes. It is a notoriously tricky customer to please, since the unpredictable British weather plays havoc with its growth. It is, however, perfectly possible to grow this delicious vegetable as long as it is given plenty of what it loves – light and warmth.

A Bumper Harvest

If you want aubergine to appear frequently on your plate, try ‘Black Enorma’. As the name suggests, this variety produces huge fruit which can weigh an amazing 680g each. Providing an abundance of fruit from early July until late autumn, ‘Black Enorma’ will feed a family of four from just three plants.

As the aubergine is a member of the tomato family, it enjoys similar conditions – so for maximum yield grow in a moist, hot greenhouse and water frequently. Like tomatoes, the larger varieties will need staking – the huge fruits will snap the stems if allowed to grow unsupported. Producing huge fruits also takes a great deal out of the plant – compensate with regular liquid feeds and harvest the aubergines whilst they are young.

A Little of What You Fancy

Enjoy aubergines but don’t require a high yield? Try a dwarf variety which can be grown in a suitably sunny spot on the patio. Although they still require heat and plenty of light, smaller varieties make fewer demands than their larger relatives. ‘Baby Rosanna’ grows to a maximum height of 60cm, making it ideal for container planting. The purple, golf-ball-sized fruits retain their flavour well after picking, and can be stored in the fridge for a few days until needed. ‘Orlando’ provides an abundance of finger-length fruit, which have the added advantage of being virtually spineless. For a patio variety as decorative as it is productive, try ‘Calliope’. This dwarf boasts stunning cream-streaked pink/purple fruits of approximately 10cm in length. Harvest regularly to ensure a continued supply throughout the summer.

Feelin’ Hot

For larger varieties such as ‘Black Enorma’, it is important to keep the plants warm from the outset. A steady temperature will allow seamless development, thus producing the largest possible yield. Keep trays at an ambient temperature of 23-26°C (73-79°F) during germination, and your seedlings should emerge after approximately ten days. Whilst it is entirely possible to use a warm airing cupboard or window sill, consistent temperatures can be ensured with a heated propagator. Aubergines require a minimum of 20°C (68°F) to thrive – but optimum temperatures for fruit production are considerably higher. If you are not aiming to produce a vast yield, you can afford to be slightly more liberal in heating your plants – but be sure that the temperature doesn’t fall below 15°C (59°F) during germination.

Get Sowing!

Since Aubergines are prone to transplant shock, consider starting them in small pots or modules rather than seed trays. Sow a few seeds per pot, before thinning to one healthy specimen as they begin to grow. For optimum results, the seedlings will appreciate an indoor grow light – or choose the sunniest part of the windowsill available. Sow approximately 8-10 weeks before the last frost and plant out when all risk of a cold snap has passed. If growing on the patio, it is worth waiting until the warm weather has begun in earnest before transplanting.

From Patio to Plate

For a quick, Mediterranean-style supper, brush sliced aubergines with a little oil and roast for 20-30 minutes in a moderate oven. When softened, top with finely chopped tomato (link to tomato article) and a mild cheese, such as halloumi or mozzarella and pop back into the oven. After five minutes, remove from the heat and serve with a green salad and basil leaves (link to catalogue). Using a mild cheese will allow you to appreciate the subtle, smoky aroma of the aubergine.

If you have grown a small variety such as ‘Calliope’, try stuffing them with couscous, tomatoes, onion and garlic. Remove a small portion from the inside to create a cavity, before filling and roasting in a hot oven. Experiment with different stuffing mixtures and serve with other dishes until you find your favourite combinations.

Don’t be Bitter

Although rarely an issue for modern varieties, aubergines do have a reputation for bitterness. Harvest the fruit as early as possible, as this will usually prevent the development of a sharp taste. If you do happen to stumble across a bitter specimen, or accidentally leave fruits on the stem too long, there is a remedial course of action. Before cooking, chop and heavily sprinkle the aubergines with salt. After half an hour, you’ll notice that a brownish liquid has begun to emerge – pour away the liquor to remove any residual tang. If you don’t have time to check on them, leave the salted aubergines on a tea cloth to absorb the moisture. Salting can also be used purely to reduce water content – this prevents the fruit from becoming ‘flabby’ when frying.