eggplant

Eggplant thrives in Belize year-round, but is best planted in the dry season with frequent waterings. It grows best in full sun for 6 to 8 hours a day in rich well-drained loamy soil that is slightly acidic.

Seeds can be started in trays, by planting them 0.5-1 cm deep and will germinate in 1 to 2 weeks. You can transplant them into the garden -- 18-24 inches apart, when they are 6 to 8 inches tall. Raised beds are helpful in the rainy season to prevent root rot. Keep soil moist but not waterlogged, watering 2-3 times a week.

To reduce weeds, retain moisture, and protect soil from heavy rains, mulch with dry grass, banana leaves, or coconut husk.

Eggplant is a heavy feeder. Apply compost tea, fish emulsion, or well-rotted manure every 2–3 weeks.

Inter-planting with basil, marigold, or cilantro will reduce pests. Common pests are: flea beetles, which can be controlled with neem or ash dusting; aphids with neem or a soapy water spray; and spider mites, also with neem.

Flowers are self-pollinating, but bees increase yield. Plants should be staked once the fruits are set as the plants can get heavy and fall over. Eggplant is ready to harvest after 70 to 90 days from planting and when fruit is firm, shiny and medium in size (before their seeds harden). Do not pull them off the plant, but cut with a knife or pruner. Regular harvesting encourages more fruit.

Eggplant contains healthy fiber, vitamins C, K, A and B6 along with potassium, magnesium, and manganese.

Recipes

Eggplant & Tomato Sauté Serves: 2–3 -- Time: 20 minutes Ingredients 1 medium eggplant, cubed 2 tomatoes, chopped 1 onion, sliced 2 cloves garlic, minced 2 tbsp oil Salt & black pepper Optional: basil or thyme Directions 1. Heat oil; sauté onion and garlic until fragrant. 2. Add eggplant; cook until lightly browned. 3. Add tomatoes and seasoning; simmer 5–10 minutes. 4. Finish with herbs. Serve over rice or with flatbread.	Baba Ganoush (Eggplant Dip) Serves: 4 -- Time: 35 minutes Ingredients 1 large eggplant 2 tbsp tahini 1 clove garlic Juice of ½ lemon Salt Olive oil Directions 1. Roast whole eggplant until soft; cool. 2. Scoop flesh and mash. 3. Mix with tahini, garlic, lemon, and salt. 4. Drizzle olive oil. Serve with vegetables or bread.
Simple Roasted Eggplant Serves: 2–4 -- Time: 30 minutes Ingredients 1 large eggplant, sliced 2 tbsp olive oil Salt & pepper Optional: paprika or cumin Directions 1. Toss slices with oil and seasoning. 2. Roast at 400°F / 200°C for 25–30 minutes, turning once. 3. Serve as a side or add to salads.	Coconut Eggplant Stew Serves: 3–4 -- Time: 30 minutes Ingredients 1 eggplant, cubed 1 onion, chopped 2 cloves garlic 1 tomato, chopped 1 cup coconut milk Thyme, black pepper, salt Directions 1. Sauté onion and garlic. 2. Add eggplant and seasonings. 3. Add tomato and coconut milk. 4. Simmer until tender.
Baked Eggplant Parmesan (No Frying) Serves: 4 --Time: 40 minutes Ingredients Eggplant slices Tomato sauce Cheese (mozzarella or local) Breadcrumbs Directions 1. Bake eggplant slices 10 minutes. 2. Layer eggplant, sauce, cheese, crumbs. 3. Bake until bubbly and golden.