Aubergine Pinstripe

The Pinstripe aubergine is a 60cm (24in) tall vegetable plant, ideal for pots. Cultivated for its fleshy fruits marbled with violet and cream, its flesh is consumed when cooked and is essential in ratatouille. Sow from February to April for a harvest 5 months later

The aubergine was introduced to Europe in the 14th century in Spain and then in the 17th century in France. It has been cultivated in India and China since antiquity. Aubergine is eaten cooked, stuffed with meat or cream, in gratin, and is used in the preparation of ratatouille. Aubergine has calming and diuretic properties and contains vitamins A, B1, B2, B5, C, and PP, as well as iron and calcium.

The aubergine will require a supply of well-rotted compost (3 kg/m²) in late autumn or early spring.

Harvest: Between July and October the aubergines are harvested as needed and as they develop. 

Storage: Between July and October. Aubergines can be stored for a few days in a cool place. 

Gardener's tip: Regular weeding and hoeing should be done. Trim the ends of the branches to facilitate fruit enlargement.

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