Diamond eggplant is a highly productive and hardy variety, known for its consistent yield of oblong, dark purple fruits. Each 9-inch (23 cm) eggplant has smooth skin, firm flesh, and is perfect for grilling, roasting, and stir-frying.

Unlike many other eggplants, the Diamond variety is well-suited to cooler summers, making it an excellent choice for northern climates or regions with short growing seasons. The plants are vigorous, disease-resistant, and capable of producing steady harvests throughout the summer.

Where can Diamond eggplant be grown?

Diamond eggplant grows well in zones 4 to 9, in full sun and well-drained, nutrient-rich soil. It is suitable for raised beds, vegetable gardens, and container growing, making it a versatile variety for both small and large spaces.

History and Traditional Uses

Originating in Ukraine, Diamond eggplant was developed to offer high productivity and good adaptation to regions with shorter, cooler seasons. It has become popular with home gardeners and market growers for its reliability, flavor, and ease of cultivation.

Information by Zone in Canada

Zones 8–9: Indoor sowing in January or February, transplanting in April, harvesting from June to October.
Zones 5–7: Indoor sowing from late February to mid-March, transplanting in May, harvesting from July to September.
Zone 4: Indoor sowing in late March or early April, transplanting in late May or early June, harvesting from mid-July to early September.

How to Grow and Harvest Diamond Eggplant

Planting: Start seeds indoors 8 to 10 weeks before the last frost, then transplant outdoors when the soil is warm.
Watering: Keep the soil consistently moist, ensuring good drainage to prevent rot.
Support: Use stakes or cages to support fruit-laden branches.
Fertilization: Use compost-rich soil and fertilize regularly for better production.
Harvesting: Pick fruits when they reach full size (9 in / 23 cm) and have shiny skin.

Seed Saving Tips for Future Supply

Choosing the best fruit: Select ripe, healthy eggplants for seed saving.
Seed extraction: Cut the fruit and collect the seeds in a bowl of water.
Fermentation: Soak the seeds for 24 hours, stirring occasionally to separate viable seeds.
Rinsing and drying: Strain, rinse thoroughly, and spread on a cloth or screen for complete drying.
Storage: Store in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 5 years.

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