A greenhouse eggplant crop is relatively easy to grow as a commercial or hobby crop.
Although eggplant is not a regular food item for many people, it does have a place in the greenhouse production plan for those who like it and value its contribution to their cuisine.
The crop is about a six months long. It could be reduced to a shorter time but less fruit would be produced. Leaving the crop in the greenhouse more than six months would create a problem with plant height. Plants of most cultivars grow to six to seven feet tall in the six month time frame when trained in the way suggested below.
Any attempt to produce eggplant fruit through the lowest light time of the year, in all but high light levels, should be avoided. Good light levels are needed for good fruit production. With enough artificial light, fruit can be produced through otherwise low light periods.
Eggplant is usually served in a cooked state rather than fresh. Eggplant Parmesan is what many people think of when they consider eating eggplant at a meal. The eggplant fruit is sliced crosswise and the circular pieces are dipped in a batterand rolled in a crumb preparation before being fried or grilled. Eggplants can also be prepared in a casserole or as young stuffed fruit for individual sized servings.
Young Eggplants in Dutch buckets filled with perlite.