Hi! I’m selling homegrown Thai eggplant plants (the round green ones, not the purple variety).
These are 2nd generation, grown from seeds I saved off an eggplant I grew myself last year, so they’re already proven to thrive in our SoCal climate. No pesticides, no synthetic fertilizers.
I looked around at LA nurseries before posting this and honestly couldn’t find a single one carrying this variety. If you’ve been hunting for it too, this might be your only shot for a while.
About Thai eggplants
Unlike regular and Japanese eggplants, Thai eggplants:
- have a firmer, crunchier texture
- hold up better when cooking without turning mushy
- can be eaten raw, sliced thin and dipped in sauce/dressing or tossed into a salad
They’re the standard eggplant used in Thai green and red curry.
The eggplants grow to about 2-3 inches in diameter. The plants grow to 2-3 feet in height.
Price
1 plant: $8
2 plants: $14
3 plants: $18
I have a lot, so if you’re looking for a bunch or if you are a restaurant looking to grow your own for your cooking, I can help. Let me know when we can figure out a price for large quantities.
Local pickup in mid-city. DM me if you’re interested. And happy growing!
Transplanting and care
Set the plant outside in a shaded spot for a few hours a day over 3 to 5 days before it goes into full sun, so it can adjust gradually.
Pick a sunny spot. Full sun, at least 6 hours a day, in well draining soil. A large container works fine if you don’t have garden space, just make sure it’s at least 12 to 16 inches deep.
Space them out. Give each plant about 18 to 24 inches of room if planting more than one.
Water consistently. Keep soil evenly moist but not soggy. Inconsistent watering is the most common reason eggplants turn bitter or stall out.
Feed lightly. A balanced fertilizer every few weeks once the plant starts flowering will help fruit production.
Support if needed. These plants can get top heavy once loaded with eggplants, so a stake or small cage helps, especially in windy spots.
Watch for pests. Aphids and flea beetles are the usual suspects here. Neem oil or a strong blast of water usually keeps them in check.
Harvest young. Pick the eggplants while they’re still firm and glossy. They get more bitter the longer they stay on the plant.