Listada di Gandia is a superb heirloom eggplant variety from Spain, recognized for its white-striped purple skin and high culinary quality. The fruits are 15 to 20 cm long and have a tender, creamy flesh that holds its shape well when cooked. Whether grilled, roasted, or fried, this eggplant offers an excellent mild and slightly sweet flavor. Its compact, upright habit makes it an ideal plant for container growing, raised beds, or in a warm, sheltered spot in the garden.

Where can Listada de Gandia eggplant be grown?

This variety grows well in zones 4 to 9, in full sun, in rich, well-drained soil. It is particularly suited to greenhouse cultivation or in warm microclimates, such as near a south-facing wall or in a large pot on a patio. It requires regular watering and benefits from mulching to retain heat and moisture.

History and traditional uses

Originally from the city of Gandia in Spain, this eggplant has been cultivated for generations for its beauty and culinary versatility. Its distinctive appearance has made it a highly prized variety in markets and in Mediterranean cuisine. Today, it remains an heirloom variety sought after by gardeners and chefs.

Information by zone in Canada

Zones 8–9: Indoor sowing in late winter, transplanting in April or May; harvest from July to September.
Zones 5–7: Indoor sowing 6 to 8 weeks before the last frost; transplant after all risk of frost.
Zone 4: Recommended cultivation in a greenhouse or large container in a warm and sunny location.

How to grow and harvest Listada de Gandia eggplant

Planting: Sow seeds indoors 6 to 8 weeks before the last frost. Transplant seedlings, spacing them 45 to 60 cm (18 to 24 inches) apart.
Watering: Maintain uniformly moist soil, especially during flowering and fruit development.
Harvest: Pick fruits when they reach 15 to 20 cm and their skin is shiny and firm.
Maintenance: Stake if necessary; remove lower leaves to improve air circulation.

Seed saving tips for future supply

Fruit ripening: Allow a few fruits to fully ripen on the plant until the skin becomes dull and the fruit softens.
Seed extraction: Cut the fruit and retrieve the seeds, then rinse them thoroughly to remove the pulp.
Drying and storage: Spread the seeds on a screen or paper for complete drying.
Storage: Store in an airtight container, in a cool, dry, and dark place. Seeds remain viable for up to 5 years.

Certified Organic by
Islands Organics Producers Association (Cert#1962)