Eggplant Black Beauty

Black Beauty is the classic among eggplants – in cultivation for over 100 years and still one of the most popular varieties worldwide. For good reason. What makes Black Beauty special? The combination of reliability and quality. This mid-early variety produces heavy yields of large fruits with glossy, deep purple skin and firm white flesh – exactly the texture that holds together when fried or grilled. The most important harvest tip: pick the fruits while the skin is still highly glossy. Once the skin turns dull, the fruit is overripe and may develop a bitter note. Regular picking also encourages new fruit set. Eggplants love warmth: start indoors from February/March at 25–28 °C and plant out only after the last frost. Black Beauty is happiest in the greenhouse, but in warm locations it also succeeds in sheltered beds or containers. In the kitchen it is the perfect all-rounder: moussaka, ratatouille, grilled eggplant, antipasti or baba ghanoush. Who is this variety for? Anyone looking for a proven, uncomplicated eggplant with dependable yields – open-pollinated, so you can save your own seed.