Aswad Eggplant

Solanum melongena (nightshade)

Also known as: Iraqi Eggplant (Aswad is Arabic for "black" — referring to the skin colour)

A deep purple-black heirloom from Iraq, named after the Arabic word for "black." The teardrop shaped fruit is heavy — up to a kilo each — on tall, drought-tolerant plants. Flesh is sweet, dense, and noticeably drier than most aubergines, so it fries and bakes without weeping. The structure holds up in long-cooking dishes like baba ghanoush, stews, and roasted over coals — but works wherever an Italian aubergine would.


Days to harvest 75-80 days
Fruit size Up to 1kg (teardrop shape)
Sowing depth 5mm
Germination 7–14 days at 24–32 °C
Spacing 70cm apart in rows 80cm apart
Aspect Full sun, moist well-drained soil
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a spot with 10 hours of daily sunlight and protect from cold winds. Aswad's tall growth habit needs space and good staking from the start. If grown in a pot will need a large container 60L+ and strong staking.

Soil preparation: Amend soil with aged compost or manure to ensure fertility and drainage; maintain a pH between 5.5 and 6.8.

Support: Install sturdy stakes or cages at planting time — plants grow to 160cm and carry heavy fruit that can pull the plant over without firm support.

Watering & feeding: Water deeply to keep soil evenly moist but not soggy; feed with a balanced fertiliser every 2–3 weeks during the growing season. Heavy fruit production means heavy nutrient demand.

Harvest: Pick fruit when the skin is glossy and firm; overripe fruit becomes bitter and seedy. Regular picking keeps the plant producing.

Timing: Expect harvest 75–80 days after transplanting, depending on the variety and climate conditions.

Key features

  • Open-pollinated heirloom from Iraq
  • Glossy black-purple teardrop fruit up to 1kg
  • Tall, highly productive plants to 160cm
  • Sweet flesh that holds shape when cooked
  • Holds quality without going bitter or seedy
  • Excellent for grilling, roasting, and stews

Short season tips

Best started indoors on heat mats — eggplants need 24–32 °C heat to germinate. Sow 6–8 weeks before the last frost or purchase as 6–8-week-old seedlings. Transplant into the garden when soil temperature has reliably warmed to at least 15°C (ideally 18°C or above) to avoid plant stalling. Aswad's long maturity window means inland NSW growers should sow indoors as early as conditions allow.

  • Spring
  • Summer

Perennial in frost-free areas; grown as an annual elsewhere

  • Marigolds, basil, thyme, tarragon, beans, spinach, lettuce, and radishes
  • Other nightshades for pest and diseases. Cucumbers, zucchinis, pumpkins and other heavy feeders.

Heirloom variety from Iraq, where it has long been cultivated in Middle Eastern kitchens. The name "Aswad" is Arabic for "black," referring to the deep purple-black skin of the ripe fruit. The variety remains traditional in Iraqi cooking, where the dense sweet flesh holds up to slow cooking and grilling.