Turkish eggplants are typically small to medium, often slender or slightly bulbous, with thin skin and few seeds. They have a mild, sweet, and slightly earthy flavor with a creamy texture when cooked, making them perfect for roasting, grilling, stews, or frying. They are perfect for stuffing. In comparison to larger globe eggplants, they are less bitter and more tender, and can be eaten raw.
Turkish eggplants pair well with aromatics such as garlic, onions, chile peppers, and ginger, herbs like fennel, oregano, cilantro, mint, and parsley, and spices including cinnamon, cumin, and paprika.
Seed Count: .250mg approx. 75 seeds
Hardiness Zone: 3–11 (grown as an annual in cooler zones)
Sow seed: Start indoors 8–10 weeks before the last frost in a warm, sunny location.
Direct sow or start indoors: Start indoors recommended; transplant after frost.
Maturity: 70–90 days
Seed Depth: 1/4"
Plant Spacing: 18–24 inches
Full Sun
Average watering needs (keep soil consistently moist, well-drained)
