Solanum melongena

This old Spanish heirloom, with its striped skin, is one of the most beautiful eggplants, pleasing to the eye and the palate. This stunner produces well with a love for high temperatures. It's a great mild-tasting brinjal that stands out for its organoleptic qualities. Easy to grow, producing decent-sized fruits, sometimes exceeding 400g.

Other Names: Striped Guadalupe

The first eggplants on European soil arrived on the Iberian Peninsula when the Moors invaded Spain during the 8th century. From these original eggplants, this heirloom, from the Mediterranean coast of the Valencia province of Spain, evolved over time. Thereafter, it was introduced to southern France from Spain at around 1850 as the Striped Guadeloupe. Many sources incorrectly indicate this eggplant as being an Italian or French heirloom. It is being considered for PGI and PGO status to protect it, because there are several similar varieties sold under the same name worldwide, which are genetically different from the true Listada de Gandía from Spain.

Listada de Gandía has a sweet, brilliant white flesh that is tender and mild with no bitterness. Use them to make traditional ratatouille, moussaka or stuffed brinjals (berenjenas rellenas). It can also be made into a spread. Simply sliced, brushed with oil, sprinkled with a little salt and then roasted until tender is a delicious way to enjoy it. Brinjals are very nutritious and contain potassium, Vitamin C, calcium, folic acid and beta-carotene.

Eggplants like well-drained soil rich in organic matter, full sun, heat and humidity.Water regularly to prevent flowers from dropping, but do not overwater. Feed every few weeks, as it is a heavy feeder like its tomato cousin. Harvest regularly to promote further fruiting. To encourage larger fruit reduce fruits to only 5 or 6 per plant. Stake plants as they grow and pinch out the growing tip to encourage bushy growth. A good candidate for growing in pots. About 75-85 days to maturity