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The Italian Long Eggplant is a classic heirloom variety cherished in Mediterranean gardens for generations. These sleek, elongated fruits made their way through Southern Europe centuries ago—brought by Arab traders who introduced eggplants (then called melanzane) to Italy.
Long, slim shape with rich deep-purple skin that shines when harvested at the right time.
Flesh is creamy, tender, mild but slightly sweet—perfect for grilling, roasting, stuffing, or classic dishes like eggplant parmigiana and caponata.
Thrives in full sun with warm soil. Italian Long types need warmth to develop properly.
Spacing important: give each plant room (about 45-60 cm apart) so airflow and growth aren’t restricted.
Stakes or support can help, especially when heavy fruit sets cause plants to lean.
Maturity roughly 70–80 days from transplant (when soil and weather are warm enough).
Pick when fruits are glossy, firm and about 8-10 inches long (or the length typical for your variety). Over-ripe skin becomes dull and flavour can suffer.
The Italian Long Eggplant is a classic heirloom variety cherished in Mediterranean gardens for generations. These sleek, elongated fruits made their way through Southern Europe centuries ago—brought by Arab traders who introduced eggplants (then called melanzane) to Italy.
Long, slim shape with rich deep-purple skin that shines when harvested at the right time.
Flesh is creamy, tender, mild but slightly sweet—perfect for grilling, roasting, stuffing, or classic dishes like eggplant parmigiana and caponata.
Thrives in full sun with warm soil. Italian Long types need warmth to develop properly.
Spacing important: give each plant room (about 45-60 cm apart) so airflow and growth aren’t restricted.
Stakes or support can help, especially when heavy fruit sets cause plants to lean.
Maturity roughly 70–80 days from transplant (when soil and weather are warm enough).
Pick when fruits are glossy, firm and about 8-10 inches long (or the length typical for your variety). Over-ripe skin becomes dull and flavour can suffer.