Additional images and information via True Love Seeds
This white, egg sized, eggplant hails from Africa. It’s very productive, even in areas that have short growing seasons. These seeds were acquired from True Love Seeds and they were grown by Janine Ndagijimana, a Burundi refugee who wants to share her seeds with people across the US. This eggplant is packed with proteins and is used as a meat substitute in many dishes.
Planting/Harvesting Notes
- Plant in full sun with well drained soil
- Plant 18-24 inches apart
- Matures 60 days from transplantation
- Harvest when eggplant turns white
- Harvest regularly to keep encouraging plant to produce more fruits.
Seed keeping notes
Eggplants are ripe when the fruit is tough and inedible. Usually they are ready when the eggplant has turned another color and this variety will turn bright orange. When you see this, harvest the fruit, cut it open, scrape out the seeds into a jar. Add a little water to the seeds so they are floating in the jar. Ferment the seeds for about 3-5 days. Once fermentation is done, add more water, shake the jar and allow the seeds to settle at the bottom. Pour off the floating material, strain the seeds, and lay out to dry on a paper plate, baking sheet, or drying screen. Allow to dry completely and then store in a labeled paper envelope.