Black Beauty eggplant is a popular heirloom variety with large, glossy fruits that average 2 pounds. The large, dark purple eggplants have a classic bell shape and produce lovely lavender flowers.
This variety produces a tender fruit perfect when roasted with olive oil, grilled, breaded and fried crispy, in creamy eggplant and feta dip, or in classic eggplant Parmesan.
Start seeds indoors in flats 8–12 weeks before the last frost. Transplant after first true leaves emerge and when daytime temperatures reach 65ºF. Separate plant rows by 3 feet and keep soil consistently moist.
Mature eggplants can be harvested in about 80 days when the fruit is 5–6½ inches long and the skin is still shiny. Overly mature Black Beauty eggplants will have dull skin and taste bitter. To harvest, cut the stem of the eggplant from the central stem with pruners. Frequent harvesting encourages more production and larger fruit.
Allow one of the eggplant fruits to mature towards the end of the season. Once it grows to full size, the skin will become dull, and it will begin to soften. Harvest the fruit by cutting it from the vine with garden shears, slice it in half lengthwise, and use a spoon to scoop out the seeds.
Place seeds in a strainer and rinse with water to remove pulp. Once they’re clean, spread seeds out on newspapers to dry (7–10 days). Save only the plump, fully mature seeds in a cool, dry area for up to five years.