Patio Baby Mini Eggplant

Get ready to harvest a bumper crop of tiny eggplants! The glossy, purple-black eggplants are never bitter, even if you leave them on plants for a few days once they ripen. Fruits mature in just 45 days, and once you start picking, you won’t stop until fall frost. This is a 2014 All-America Selections Award Winner, developed for the shorter growing seasons of the Midwest and Northeast, though it grows well in a wide variety of climates. To grow in containers, plant one per 18-inch pot.

  • Light Full sun
  • Fruit size 2 to 3 inches long
  • Matures 45 days
  • Plant spacing 24 inches apart
  • Plant size 10 to 24 inches tall

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun for best yields.

Planting: Space 24 to 36 inches apart.

Soil requirements: Eggplants need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 6.8.

Water requirements: Keep soil consistently moist throughout the growing season. Moisture is critical to prevent blossom drop and blossom end rot, and fuel developing fruits. Mulch soil to reduce water evaporation.

Frost-fighting plan: A light frost damages plants (28º F to 32º F). Temperatures below 50º F stop growth and cause fruit not to set. If a surprise late spring frost comes into the forecast, protect newly planted seedlings with a frost blanket.

Common issues: Blossom end rot can develop when soil moisture is erratic. Eggplant needs heat. In cold regions, planting in black pots can help warm soil and provide necessary heat to jump-start growth. Plants drop flowers when daytime temps soar above 90º F, nights are below 50º F, or drought stresses plants. Flea beetles love eggplant leaves, but plants yield even when leaves are riddled with beetle holes. Verticillium wilt, a soil-borne fungus, can occur in some areas.

Harvesting: Pick when skin is glossy; dull fruit indicates over-ripeness. Both under-and over-ripe fruit tastes bitter. Pick white eggplants before skin turns yellow. Use pruning shears or a sharp knife to cut eggplants, keeping a short stub of stem attached.

Storage: Store washed and dried eggplant at room temperature if using within one or two days. Otherwise, wrap in a dry paper towel and place in a perforated or loosely closed plastic bag in the refrigerator. Use within 5 to 7 days.

For more information, visit the Eggplant page in our How to Grow section.

Nutrition Facts

1 cup cubed boiled eggplant:
  • Carbohydrates: 9g
  • Dietary fiber: 2g
  • Sugars: 3g
  • Protein: 1g
  • Thiamin: 5% DV
  • Vitamin B6: 4%
  • Vitamin K: 4%
  • Manganese: 6%

Nutritional Information

Eggplant is another versatile, low-calorie vegetable that is packed with fiber and a wide range of vitamins, minerals, and phytonutrients. One such nutrient, nasunin, is a potent antioxidant that protects the fats in brain cell membranes. Nasunin and other phytonutrients have been seen to have cardiovascular benefits as well. You may want to leave the skin on when baking or sauteing small, dark-skinned eggplants in order to retain extra nutrients. The larger and white-skinned ones are generally tougher and best peeled.