Soil.—The Egg-plant will thrive well in any good garden soil, but should have the benefit of a sheltered situation.
Sowing and Culture.—The seed should be sown in a hot-bed in March, at the time and in the manner of sowing tomato seed. The young plants are, however, more tender; and should not be allowed to get chilled, as they recover from its effects very slowly. The plant being decidedly tropical in character, the seedlings should not be transplanted into the open ground until the commencement of summer weather; when they may be set out in rows two feet apart, and two feet asunder in the rows. Keep the ground free from weeds, earth up the plants a little in the process of cultivation, and by the last of August, or beginning of September, abundance of fruit will be produced for the table.
If no hot-bed is at hand, sufficient seedling plants for a small garden may be easily raised by sowing a few seeds in March in common flower-pots, and placing them in the sunny window of the sitting-room or kitchen.
In favorable seasons, a crop may be obtained by sowing the seeds in May in the open ground, and transplanting the seedlings, when two or three inches high, in a warm and sheltered situation.
Use.—"It is used both boiled and stewed in sauces like the Tomato. A favorite method among the French is to scoop out the seeds, fill up the cavity with sweet herbs, and fry the fruit whole."—M'Int.
A common method of cooking and serving is as follows: Cut the fruit in slices half an inch thick; press out as much of the juice as possible, and parboil; after which, fry the slices in batter, or in fresh butter in which grated bread has been mixed; season with pepper, salt, and sweet herbs, to suit; or, if preferred, the slices may be broiled as steaks or chops.
Varieties.—
American Large Purple.
American Large Purple Egg-plant.