Diamond Eggplant

Diamond Eggplant is a highly productive and resilient variety, known for its consistent yield of dark purple, oblong fruit. Each 23cm (9in) eggplant is smooth-skinned, firm, and perfect for grilling, roasting, and stir-fries.

Unlike many other eggplants, Diamond is well-adapted to cooler summer conditions, making it a great choice for northern climates or regions with short growing seasons. The plants are disease-resistant, vigorous, and capable of producing steady harvests throughout the summer months.

Where Can You Grow Diamond Eggplant?

Diamond Eggplant thrives in Zones 4-9, preferring full sun and well-drained, nutrient-rich soil. It is well-suited for raised beds, garden plots, and container gardening, making it a versatile choice for small and large spaces.

History and Historical Uses

Originally from Ukraine, Diamond Eggplant was developed for high productivity and adaptability in regions with shorter, cooler growing seasons. Over time, it has gained popularity among home gardeners and market growers for its reliability, flavour, and ease of cultivation.

Canadian Zone Information

Zones 8-9: Start seeds indoors in January or February, transplant outdoors in April, and harvest from June to October.
Zones 5-7: Start seeds indoors in late February to mid-March, transplant in May, and harvest from July through September.
Zones 4: Start seeds indoors in late March or early April, transplant in late May or early June, and harvest from mid-July to early September.

How to Grow and Harvest Diamond Eggplant

1. Planting: Start seeds indoors 8-10 weeks before the last frost, transplant outdoors when the soil is warm.
2. Watering: Keep soil evenly moist, ensuring good drainage to prevent rot.
3. Support: Provide staking or cages to support the plant’s fruit-heavy branches.
4. Fertilisation: Use compost-rich soil and fertilise regularly for best production.
5. Harvesting: Pick when fruit reaches full size (23cm/9in) and has a glossy sheen.

Seed Saving Tips for Future Supply

1. Choose the Best Fruit: Select fully ripened, healthy eggplants for seed saving.
2. Extract the Seeds: Cut open the fruit and scoop out the seeds into a bowl of water.
3. Fermentation: Let seeds soak for 24 hours, stirring occasionally to separate viable seeds.
4. Rinse and Dry: Strain, rinse well, and spread on a towel or screen to fully dry.
5. Store: Keep seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 5 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)