Globe Eggplant
Aswad Eggplant is an Iraqi heirloom that produces massive, satiny dark purple-black fruits weighing 3 pounds or more, shaped like squat teardrops with sweet, tender flesh that tastes incredible when grilled or baked. This heat-loving variety reaches maturity in just 85 days and thrives in zones 8-10, delivering abundant harvests in warm climates. Its exceptional heat tolerance and productivity make it a standout choice for gardeners seeking an heirloom eggplant that combines size, flavor, and reliability.
Full Sun
Moderate
8-10
?in H x ?in W
Perennial
High
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This Iraqi variety produces fruits that are genuinely massive, up to 3 pounds each, yet never loses the tender, sweet flesh that makes it exceptional on the grill. The satiny, dark purple-black skin has an almost jewel-like quality. What truly sets Aswad apart is its heat tolerance and productivity: the hotter your summer, the better it performs. Gardeners in zones 8-10 will find this variety transforms full-sun beds into prolific harvests of premium eating eggplant.
Aswad's sweet, tender flesh makes it exceptional for grilling and baking, where its large size and mild flavor shine. The satiny skin and tender interior work beautifully in traditional preparations like baba ganoush, roasting, or any technique that benefits from a large, meaty eggplant that won't turn bitter or tough. Its abundance means you'll have plenty for fresh eating and preservation.
Start seeds indoors 6-8 weeks before your last frost date. Sow seeds 1/4 inch deep in warm seed-starting mix kept at 75-95 degrees Fahrenheit. Seeds will sprout in 10-15 days under proper warmth. Keep seedlings in bright light once they emerge and transplant to individual containers if needed before moving outdoors.
Transplant seedlings outdoors only after all danger of frost has passed and soil temperature reaches at least 75 degrees Fahrenheit. Harden off plants gradually over 7-10 days before planting. Space plants 18 inches apart in full-sun beds enriched with compost or aged manure.
Aswad reaches harvest readiness at 85 days from transplant. Pick fruits when they reach full size (3 pounds or more) and the skin is uniformly dark purple-black with a satiny finish. Fruits are ready when they feel slightly soft to gentle pressure and the skin color is deep and glossy. Use a sharp knife or pruners to cut the fruit from the stem rather than twisting it off, which can damage the plant. Continue harvesting mature fruits throughout the season to encourage ongoing production.
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“Aswad Eggplant comes directly from Iraq, brought to American gardeners through a personal connection: Baker Creek Heirloom Seeds received this variety from their friend Nael Aziz, who preserved and shared this regional treasure. The name 'Aswad' itself carries Arabic roots, reflecting the variety's Middle Eastern heritage. This is a working heirloom, not a museum piece, it's a living connection to Iraqi agricultural traditions, passed hand to hand and seed to seed.”