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Close60 days maturity after transplant. Solanum melongena ’Shoya Long’. Shoya Long Eggplant Seeds. Non-GMO, warm-season, annual, hybrid. An early maturing hybrid with high yields and an upright plant habit. The fruit has deep purple skin and calyx. It matures to 14-16 inches long and weighs about half a pound. Good for greenhouses (spring harvest) and open field growing (summer harvest). Try growing these in containers with support.
Other Common Names: Aubergine, guinea squash, ai qwa, badanjan, baingan, baingun, bangai, bangain, bhanta, brinjal, ca tim, chan che zu, chieh tse, hon pee choi, Japanese eggplant, mackhera, makhua terung, ma khuea yaao, nasubi, ngai kwa, qie zi, talong, terong, terung, wam batu.
Sprout seeds indoors 1.5 months before the last frost date or 2 months before the expected date of transplant. Keep the soil warmed until germination (about 80-90°F minimum). Seeds will fail to sprout in cool soil; planting outside too early can negatively influence plant vitality. Harden plants off before transplanting. Prep the bed before planting with an organic fertilizer; transplant them when the soil temperatures are at or above 75°F. They should be in a warm and sunny location.
Eggplants require plenty of nutrients, so use a balanced fertilizer. Too much nitrogen will produce more foliage when the fruit is wanted. Stake the plants to stop them from falling over as the fruit develops. Fertilize twice throughout the season. If growing in a cooler climate, cover the soil with dark (black or red) plastic to retain heat. Never allow the soil to dry out.
Harvest when purple, 14-16 inches long, and shiny. If the flesh indents with light pressure and then rebounds, it’s ripe. Clip the fruit off with some of the stem attached. If the skin is not glossy, it may be overripe.
Shoya Long is outstanding for slicing, baking, grilling, roasting, or frying. Asian eggplants are less bitter and tough than American eggplants; they aren’t generally pretreated for bitterness before cooking.
“I recommend stuffing these Shoya Long eggplants and cooking them in a savory curry sauce. That is how they are commonly eaten in some parts of India.”
