Start eggplant seeds with tomatoes or with peppers?
 

As you all know, peppers grow insanely slow when they are small, so me and probably most start them earlier then tomatoes (me about 1 month).
This is the first time I'll try an eggplant. When should I plant the seeds? Also, what size should I expect the plants to grow?

With Peppers

or even a week before peppers...
Size of eggplant can be different - from compacr 30cm to really high and wide depending on variety and grwing conditions.

Another vote for with peppers. I started mine this past weekend.


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I think we have a similar climate. Here peppers and eggplants are usually sown by the end of January to plant out mid May.
I would start them now.

Well dang. Now I feel behind.

gosh darnoodley, I need to start asap then.
Thanks.

[QUOTE=FourOaks;683248]Well dang. Now I feel behind.[/QUOTE]

nah, just get started or else go buy them already started unless you have a special variety you were going to grow. I generally don't spend time starting eggplant as it is slow and takes a lot of time. I go buy plants. I plant two in the garden.and even most of those go to waste I am afraid to confess. and I give away the other two plants.

Oh my goodness Carolyn K., it sounds as if you're not too keen on eggplant.

I always (mistakenly) start mine with my tomatoes so no wonder they take so long to mature, but when they do, I love to make eggplant lasagna, and dehydrate them to use in all my soups and stews during the colder months :).

I plant at least 16 plants of various varieties.

This year I will start them (and the peppers) earlier :).

Linda

I am not really a disliker of it nor an avid eater of it... I grow to sell at a farm stand and at farmers markets. I just don't have much time for cooking/experimenting the Summer.. I just don't sell much of it. few people LOVE it and the rest pass it up not knowing what to do with it, I think.

This will be my first year with eggplants.

I've been inspired by my studies of middle eastern cooking. It appears that they are a staple there, especially in Greece. That means I will be growing some pepper varieties for cooking alongside them in many dishes if I can find the right seeds. Looks like the Fairytale eggplant and Shishoto peppers would be a good match.

Other suggestions?

I'm planting my tomato seed today, but we have plenty of time here.

[QUOTE=clkeiper;683410]nah, just get started or else go buy them already started unless you have a special variety you were going to grow. I generally don't spend time starting eggplant as it is slow and takes a lot of time. I go buy plants. I plant two in the garden.and even most of those go to waste I am afraid to confess. and I give away the other two plants.[/QUOTE]

Shooting Stars is the variety. My plan is to sell. So...

well, I would come buy mine from you if you were close enough, sooo.......... have at it and get them started.

[QUOTE=clkeiper;683550]well, I would come buy mine from you if you were close enough, sooo.......... have at it and get them started.[/QUOTE]

Thanks!:lol:

My eggplants were started the same day as the peppers, and they are doing way better than the peppers. The peppers are still in their firs sets of leaves, and the leaves are curled. Anybody knows what is happening to them??

[QUOTE=clkeiper;683491]few people LOVE it and the rest pass it up not knowing what to do with it, I think.[/QUOTE]

Yeah, that seems to be a problem in places that don't really have a tradition in using these. There are ways to utilize them that make them really flavorful, it usually involves some sort of grilling or burning though, or at the least frying.
Imo, the ultimate way to use it is the so called salad, which involves burning the fruit on open fire, skin it, make a paste from the rest and inflate it with a good amount of oil (also add a tad of fine chopped onion or garlic, varies by region). I am the opposite of a vegetarian and still think this is one of the best foods ever. Goes great with tomatoes also. The use of high heat, preferably open fire is a must, the skin must crack in the process and let the steam go out for optimal results.

[QUOTE=ibraash;683556]My eggplants were started the same day as the peppers, and they are doing way better than the peppers. The peppers are still in their firs sets of leaves, and the leaves are curled. Anybody knows what is happening to them??[/QUOTE]

I wouldnt really worry. They will most likely grow out of it.

[QUOTE=zipcode;683603]Yeah, that seems to be a problem in places that don't really have a tradition in using these. There are ways to utilize them that make them really flavorful, it usually involves some sort of grilling or burning though, or at the least frying.
Imo, the ultimate way to use it is the so called salad, which [B]involves burning the fruit on open fire, skin it, make a paste from the rest and inflate it with a good amount of oil (also add a tad of fine chopped onion or garlic, varies by region)[/B]. I am the opposite of a vegetarian and still think this is one of the best foods ever. Goes great with tomatoes also. The use of high heat, preferably open fire is a must, the skin must crack in the process and let the steam go out for optimal results.[/QUOTE]

Well that sounds mighty dang tasty.

[QUOTE=ibraash;683556]My eggplants were started the same day as the peppers, and they are doing way better than the peppers. The peppers are still in their firs sets of leaves, and the leaves are curled. Anybody knows what is happening to them??[/QUOTE]

double check your plans for aphids. I know that sounds early but that is what I notice first... curling leaves. if you have any, even one, winter over in your greenhouse or on a houseplant they will go to the new plants as soon as they can. trust me. been there done that.

[QUOTE=zipcode;683603]Yeah, that seems to be a problem in places that don't really have a tradition in using these. There are ways to utilize them that make them really flavorful, it usually involves some sort of grilling or burning though, or at the least frying.
Imo, the ultimate way to use it is the so called salad, which involves burning the fruit on open fire, skin it, make a paste from the rest and inflate it with a good amount of oil (also add a tad of fine chopped onion or garlic, varies by region). I am the opposite of a vegetarian and still think this is one of the best foods ever. Goes great with tomatoes also. The use of high heat, preferably open fire is a must, the skin must crack in the process and let the steam go out for optimal results.[/QUOTE]

I am going to have to try to make this to give away samples of it's flavor. can you just dip it with a cracker you think?

[QUOTE=clkeiper;683618]I am going to have to try to make this to give away samples of it's flavor. can you just dip it with a cracker you think?[/QUOTE]

It should work yes, we usually eat it with bread. It goes great with tomatoes and/or some salty cheese, as well as various smoked meats (preferably the boiled/hot smoked vs the cold smoked ones)

I think it can be tricky to do by just what I said (it took me a few tries to get it right even knowing how my mom does it), so I'll try to present it in more detail here in case anyone wants to try it. I think the recipe is originally from Greece or Turkey.
For one portion (3-4 people) something like two nice sized eggplants, picked when elastic. So feel them, they should not be too soft or too hard, somewhat elastic and shiny. So I think immature but full size? (seeds should not be noticeable or barely). Very fat eggplants (like those italian round big ones) are not that good, hard for the heat to penetrate. We use in the range of 300-400g/fruit, somewhat slender 'normal' eggplants.

We use open gas flame (like the lateral burner of a grill) (there should be a way to come in direct contact with the fire). There will be a certain amount of dark liquid running around so I do a whole batch at once since it's messy. Can be frozen with excellent results (cooked but not prepared) for 1-2 years.
Just put it on the fire and turn a few times to cook the whole surface. You should turn it when the part exposed to the fire starts to become somewhat ashy (a few minutes, doesn't take long). It will crack a bit and steam (which smells fantastic) should come from it.
After you take it from the fire, the 'meat' should be fairly light coloured white-ish yellowish, slightly greenish. If it's more greenish than whiteish it usually suggests it's not cooked enough. I dip my hands in cold water and peel it with my hands while it's still hot (you can also leave it but the black charcoal colour will start to sip into the interior). The discarded part should not be too thick, a millimeter or so, and feel mostly crumbly and not too 'peely'.
Cut the green stem attachment off (usually this part will be a bit undercooked but it's ok), then along in two or three to allow the juices to run out for an hour or so (gets rid of most of the bitterness).
I then just make a puree with the mixer blade, add some salt, and add oil in the style of mayonnaise (don't mixer the oil, just use a spoon or whatever). It's hard to say how much, I think about 1/4 - 1/3 of the puree volume, I look for a certain shininess but not too much.
The way we always did it in my family is with onion, and I am biased towards it vs the garlic one (which seems more popular in those mentioned countries). For those 2 eggplants for example I would use a small shallot very finely cut.

That's it. It is usually not eaten warm, but room temperature. If you like the smell of that burning eggplant on fire you will absolutely love this recipe. It has a smooth texture, a bit smoky and really rich.

thank you zipcode. I might even run to the grocery store and buy a few just to learn the method before my season starts.

I just checked, and no aphids were to be found. I really hope it is not a virus of some sort :(

Many thanks.

[QUOTE=clkeiper;683617]double check your plans for aphids. I know that sounds early but that is what I notice first... curling leaves. if you have any, even one, winter over in your greenhouse or on a houseplant they will go to the new plants as soon as they can. trust me. been there done that.[/QUOTE]

Thank you for your reply.. I really hope they will grow out of it. Will keep you posted..

[QUOTE=FourOaks;683613]I wouldnt really worry. They will most likely grow out of it.



Well that sounds mighty dang tasty.[/QUOTE]

[QUOTE=zipcode;683603]Yeah, that seems to be a problem in places that don't really have a tradition in using these. There are ways to utilize them that make them really flavorful, it usually involves some sort of grilling or burning though, or at the least frying.
Imo, the ultimate way to use it is the so called salad, which involves burning the fruit on open fire, skin it, make a paste from the rest and inflate it with a good amount of oil (also add a tad of fine chopped onion or garlic, varies by region). I am the opposite of a vegetarian and still think this is one of the best foods ever. Goes great with tomatoes also. The use of high heat, preferably open fire is a must, the skin must crack in the process and let the steam go out for optimal results.[/QUOTE]

My method as well. Fantastic with a toasted sesame/miso glaze, mustard
pickle, bonito flakes.

yikes. this explains poor production last year!!! Will plant tonight..or rather right now!

I start eggplant seeds a week later than my peppers and a week earlier than my tomatoes. March 3rd this year
My biggest joy in the garden isn't my first red ripe tomato, it's my first eggplant, gawd I love that feeling.

By late august my wife is ready to divorce me because I have her making some type of eggplant dish every other day. She sees me come in from the garden and when she sees purple she just shakes her head.
[IMG]https://c1.staticflickr.com/5/4377/36366690404_c4257b1862_c.jpg[/IMG]

[IMG]https://c1.staticflickr.com/9/8684/27959849930_667529a1be_b.jpg[/IMG]

I have made flour from it for pizza crust, just breaded and fried, in stews, eggplant parmigiana, Jambalaya, stuffed peppers, pizza topping, caponata, I even used it for burgers.

[IMG]https://c1.staticflickr.com/9/8700/27814632953_d4d109e6bd_c.jpg[/IMG]

What are these burger looking yummies??

Beef burgers with eggplant.
I shred the eggplant and add to some 80/20, doesn't really add flavor but really makes the burgers juicier,

[QUOTE=ibraash;683556]The peppers are still in their firs sets of leaves, and the leaves are curled. Anybody knows what is happening to them??[/QUOTE]
For curled or slightly wilty looking leaves on a young pepper plant try a 1/2 tsp of Epsom salt per quart of water (2 tsp per gallon). Should be all perked up by the following day!

[QUOTE=SQWIBB;683679]I start eggplant seeds a week later than my peppers and a week earlier than my tomatoes. March 3rd this year
[/QUOTE]
That's about when I start mine also. They can be slow growing at first, but will catch up with & pass the peppers in a few weeks.

We grow several of the the long, Asian-type eggplant varieties. Our favorite ways to eat them are as battered & fried "fans"; chopped into an omelet; in a salad with fresh tomatoes & okra; or as one of the many vegetables in the Filipino soup pinakbet.

To make the "fans", we first steam the eggplant whole until cooked, then allow them to cool & peel them (we freeze a lot of them at that stage). With the stem still attached, we slice lengthwise several times away from the stem, then dip them into a spiced egg batter & fry them. After being flattened with the spatula, they widen at the blossom end, forming a fan shape. You hold them by the stem to eat them... all of our children & grandchildren love eggplant this way. Any remaining batter is scrambled with the pan leavings, which is how we discovered how good chopped eggplant omelets are.