Prosperosa Eggplant Care – Learn About Growing Prosperosa Eggplants

Prosperosa Eggplant Care – Learn About Growing Prosperosa Eggplants

By: Teo Spengler

When it comes to growingeggplant, gardeners have had to choose between the bounty ofbig-fruited eggplants and the sweet flavor and firmness of smaller eggplantvarieties. This may be a thing of the past with Prosperosa eggplant seedsavailable. What is a Prosperosa eggplant? According to Prosperosa eggplantinformation, these enormous beauties combine a large, rounded shape with thetaste experience of smaller types of eggplant. Read on for information ongrowing a Prosperosa eggplant.

Prosperosa Plant Information

Given the dozens of eggplantvarieties available on the market, you may never have heard ofProsperosa eggplant (Solanum melongena‘Prosperosa’). But it’s well worth a try if you are looking for a new type ofeggplant for your garden.

What is a Prosperosa eggplant? It’s an Italian heirloom varietythat is both attractive and delicious. Prosperosa plants grow large, round, andoften pleated fruits. They are rich purple with creamy tones near the stem. Andthose growing Prosperosa eggplants also rave about its mild flavor and tenderflesh.

Growing Prosperosa Eggplants

If you are interested in growing Prosperosa eggplant, youshould start the seeds indoors a few months before the last frost. Seeds can besown outdoors and seedlings can be transplanted outdoors when the temperaturesat night are above 55 degrees Fahrenheit (13 cm.).

These plants grow between 2.5 and 4 feet (76 – 122 cm.)tall. You’ll need to space the plants about 24 inches (61 cm.) apart.

Prosperosa Eggplant Care

Plant Prosperosa eggplants in full sun since the plantsrequire six or more hours of direct sun each day. They prefer fertile sandysoil that has excellent drainage. In these conditions, Prosperosa eggplant careis relatively easy.

Like other eggplants, Prosperosa are heat-loving vegetables.To assist young plants when you sow seeds outside, you can cover the seedlingsuntil the first blossoms appear. They require a long growing season, generally75 days from germination to harvest.

According to Prostperosa eggplant information, you shouldharvest these eggplants while the skin is smooth and shiny. If you wait toolate, the fruit turns soft and the seeds inside turn brown or black. Once youharvest, use the fruit within 10 days.

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Read more about Eggplants


The prolific Louisiana Long Green Eggplant is an attractive banana-shaped variety that has a delicious full-bodied nutty flavor. This Southern heirloom variety is best picked young, with its white slightly green-ish skin, for optimal texture and flavor. This tall eggplant plant produces 8-9 inch long fruits that are slender and easy to cook with.

The Pumpkin on a Stick will have you asking "is it a pumpkin, a gourd or a tomato?" but it's actually an ornamental eggplant! This unique delight has been baffling gardeners for over 125 years! These ribbed fruits will resemble a tomato and then a pumpkin once it dries out. This beautiful plant will need to be staked as it can reach 4 feet tall. This prolific plant will yield dozens of little orange fruits. Pumpkin on a Stick is perfect for any indoor decorations or arrangements as it is an autumn staple!

The Rosa Bianca eggplant is a light pink and white marbled eggplant with an excellent flavor! This eggplant is an old Italian heirloom that is 4-5" round with a mild flavored creamy flesh that This variety is adapted to warm nights. The Rosa Bianca is a great cooking variety, making it a wonderful addition to roasts or stews! Certified Organic. Learn more about our organic seeds.

Black Beauty eggplant has been a garden staple for over 100 years! This eggplant variety is an immediate hit because the plants ripen perfect fruits dramatically earlier than other varieties. Black Beauty has became the common market eggplant of today! This eggplant can be enjoyed roasted on salads or as a meat substitute but when harvested fresh, however, makes all the difference!

The Long Purple eggplant is considered a favorite productive Italian type of eggplant! This eggplant is a an old heirloom that was first brought to America in the 1870's by B.K. Bliss of New York. This variety produces good yields of mildly flavored eggplants that are 8-10" long by 2" wide. The Long Purple has a dark purple and glossy skin with pale white flesh that has few seeds. This variety is the most flavorful and tender when harvested young at 5-6" long. The Long Purple is a great variety for slicing and adding to different Italian dishes, such as lasagna.

The Little Finger eggplants are slender, petite eggplants that are excellent for grilling and cooking. This eggplant has a dark purple skin is thin and tender with a silky flesh. This variety produces few seeds and a mildly sweet flavor. Harvest when the eggplant is young and glossy. Little Finger is a great variety for container growing and requires very little cooking time since it is so tender.

The Orient Express eggplant is a slender and glossy eggplant that can handle extreme temperatures! This variety is a very beautiful, slim, 10" long, glossy fruit. The Orient Express is early maturing with a tender, delicate flavor. This eggplant is great in a variety of stews and roasts!

Black Beauty is an early variety eggplant that has been a staple for over 100 years! This hardy favorite is now available in organic seeds. Known as the common market eggplant, it can get up to 1-3 pounds. This tasty organic eggplant is high yielding and will hold its color and flavor well. Enjoy the Black Beauty roasted on salads or as a meat substitute. Certified Organic. Learn more about our organic seeds.

The Prosperosa eggplant is an Italian heirloom favorite. These round fruit have a beautiful deep violet pleated skin with a touch of cream under the stem. The 4-5 inch eggplants have a meaty and mild tasting white flesh with a very eggplant texture. The Prosperosa is a favorite for its eye-catching shape and color, making it the perfect addition to any garden!

The Bride eggplant gets its name for its long white and purple blush appearance and white, tender flesh. This variety is very similar to the White Comet, however the Bride is open-pollinated. This Oriental eggplant has a delicate eggplant taste and is bitter free. Bride can be eaten fresh if picked young.

The prolific Florida Market High Bush eggplant is a standard market variety that was bred in Florida in the early 1900s for the commercial use. This eggplant's plant is a vigorous upright well-branched plant that produces large purple egg-shaped fruits that are held high off the ground. The Florida Market High Bush is slightly tapered near the blossom end and broadens out. This variety is disease and drought resistant, hardy and everbearing.

The Piccolo eggplant is a beautiful and eye catching eggplant. This variety's skin is purple and white striped with firm flesh that is great for stuffing and pickling. Piccolos are plump and oval, about 3×4” in size, that has a great charm and appeal. The Piccolo eggplant is vigorous and productive over a very long season in the open field or greenhouse, and they have a good shelf life!

PLANT OF THE WEEK / Eggplant is a shapely, colorful and sexless fruit

Seven types of eggplant including Prosperosa, Black Beauty, Nadia, Listada de Gandia, Italian, dusky Hybrid, Japanese Long. 8/3/04 in San Francisco Darryl Bush / The Chronicle Darryl Bush

They come from all over, and it shows. There's 'Kauai Mystery,' 'Thai Yellow Egg,' 'Rosita' and 'Brazilian Oval Orange.' Then let your color meter picture 'Pandora Striped Rose,' 'Violette di Firenze,' 'Round Mauve,' 'Casper White,' 'Turkish Orange,' 'Ruffled Red' and 'Green Giant Early.'

Although it's not everybody's favorite food, eggplant (Solanum melongena) was the choice of the University of California Cooperative Extension master gardeners, who are growing 41 varieties in a trial at McClellan Ranch Park in Cupertino. "We would like to educate the public and promote interest in growing some of our unusual varieties in the future," says team member Tina Lee.

Eggplants are long and thin, small and round, pale and dark, striped and other shapes, sizes and colors. Some leaves are fuzzy and green -- 'Slim Jim' has dark-purple leaves, and 'Ruffled Red' has sharp thorns on the leaves and stems.

Native to India, this member of the lethal nightshade family is kin to tomatoes, peppers and potatoes. It was brought to Spain by the Moors more than 1,300 years ago, says Professor Mary Peet, a researcher with North Carolina State University. Botanists in 16th century Europe called eggplant mad apple because some believed it made people insane. In medieval Europe, it was considered useful as a love potion.

Propagation/cultivation: Master gardeners planted seeds directly into 4- inch pots indoors in temperatures of less than 70 degrees on April 9. A day or two after the seeds sprouted, members took flats home and kept them in a home atrium during the day and in the laundry room overnight. Three varieties -- 'Italian Pink Bi-Color, 'Slim Jim' and 'Thai Round Purple' -- did not sprout in those conditions, so they were reseeded in higher temperatures, and did germinate. Seedlings were transplanted into the soil June 3.

"We had a lot of really cool weather after the plants were in the ground, so I would estimate that the plants that we got fruit from initially would be the likely ones for people to grow in cooler climates," says team co-leader Magie Klugherz. Those were 'Dusky,' 'Gitana,' 'Calliope,' 'Snowy' and 'Patio Mohican Hybrid.' Eggplants grow best with prolonged hot weather.

No row covers were used in the project, and some plants were attacked by flea beetles.

In July, the gardeners applied a mulch of goat manure and straw for water conservation. The organic garden was watered twice a week.

Some eggplants are suitable for containers. Klugherz is growing a 'Patio Mohican Hybrid' and a Turkish orange in 5-gallon pots.

Harvest: At the first harvest on Aug. 7, gardeners picked 'Dusky,' 'Gitana,' 'Calliope,' 'Snowy' and 'Patio Mohican.'

When harvesting eggplant, look for smooth, firm skin and good color, and avoid overripe eggplant or those with wrinkles, blue or brown streaks or a light cast. "Don't leave it on the vine too long," Peet cautions, adding that "once it's bronzy, it is overmature."

Italian Eggplant Gratin

Check out this cheesy eggplant gratin recipe made with ‘Prosperosa’ eggplant from Tuscany, Italy! It is sure to please!

by Richard Bernard
Summer 2014

The ‘Prosperosa’ eggplant is a local heirloom from Tuscany. Italy has the largest eggplant production in Europe — still very small compared to countries like China, India, Iran, Egypt and Turkey. Try this cheesy classic eggplant gratin made with the ‘Prosperosa’ eggplant!



• 6 large ‘Prosperosa’ eggplants
• 10 anchovy fillets (optional)
• 1 cup of ‘Genovese’ basil
• 1 dozen pitted black olives
• 1 tablespoon dried oregano
• Mozzarella cheese
• 3 eggs
• Flour
• Salt
• First cold press olive oil
• Frying oil


1. Wash the eggplants, remove the stems and cut 1/4-inch slices without peeling. Sprinkle salt and let soak for one hour. Then wash and let drain on paper towels.

2. In a mortar, prepare a paste with the basil, the olives and the oregano, adding a trickle of olive oil and some salt. Optional: crush in the anchovy filets after soaking them in cold water for one hour to remove the salt.

3. Pass the eggplant slices in the beaten eggs and then in the four and deep fry. Let them drain on paper towels and place in the gratin dish: on top of each fried eggplant slice, place a nut of the olive paste and a thin slice of mozzarella.

4. Put in pre-heated oven at 375 degrees Fahrenheit for 6 to 8 minutes.

5. Remove from oven and serve when the mozzarella has melted.

Richard Bernard grew up in France and his life with seeds has taken him to many places around the world. Richard lives with his wife Celine in Santa Fe, where he helps local seed saving initiatives and manages the farmers’ market for the Pueblo of Pojoaque.

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