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75-100 days. A southern heirloom variety, Louisiana Long Green produces extra sweet, long and slender fruits on tall, prolific plants. Downright non-bitter, these mild tender-skin Eggplants are velvety, pale lime-green with creamy-white flesh that is meaty and full-flavored. Pick them when they are slightly immature, before they are 9" long, for their texture and flavor.
They are quick and easy to cook: we love them in this dish; halve them lengthwise and brush them with an easy Asian Garlic sauce of minced Garlic, soy sauce, rice wine vinegar and sesame oil. Grill or broil them for about 4 minutes on each side, basting again with the sauce periodically.
This Nightshade family member just loves the heat! To speed germination, soak the seed in warm water for an hour, then sow sparingly in flats or pots in sterilized seed starting mix. Provide light, heat and ventilation: bottom heat hastens germination. Two weeks after emergence (or when 2" tall), replant individual seedlings into 4" pots. Use richer-thanaverage soil mix and fertilize seedlings weekly.
Eggplants need 8 to 10 weeks to achieve sufficient size to be tranplanted outdoors. Prepare your Eggplant bed in a hot spot with good drainage, adding lots of compost and/or well-rotted manure. Plant out when soil and air temperatures have thoroughly warmed. Create additional warmth (especially at night) if temperatures are expected to drop below 55°F by covering plants with cloches or other coverings to retain heat. Harvest Eggplants when the skin is thin and shiny, using a sharp blade.
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