BRING HOME THE BACON WITH EGGPLANTS!

The meaty flesh of aubergines or eggplants has a spongelike quality which gives it the ability to absorb any flavour it is coupled with. KG editor Steve Ott offers top tips for growing this versatile veg

- Steve Ott

Aubergines are no longer confined to traditional Middle Eastern and Greek dishes such as moussaka; they have now been discovered by a whole new audience to become a popular ingredient for a rising number of vegetarians and vegans and a meat substitute for those wishing to reduce the amount of red meat in their diets. Recipes abound for aubergine steaks and crispy aubergine bacon, and they are a common ingredient in many gluten- and dairy-free dishes.

Modern varieties are also helping the humble aubergine to shine; older types needed a very long season and a Mediterranean summer to come good, but those bred for the UK climate offer a better guarantee of success in all but the chilliest summers. Still, they are best grown in the coddled warmth of a polytunnel or greenhouse for sure-fire success.

STARTING YOUR CROP

You have two options; for the heaviest crops it is best to sow early if possible – from February until May, the earlier the better, but only if you are able to supply enough heat and light to maintain even growth. If not, it is best to delay until March/April or to go to plan B, which is to buy in some young plants from a specialist young plant grower or your local garden centre.

If sowing your own, sow one or two seeds into small pots or cell trays using any good multi-purpose compost. Water well and place in a heated propagator set to 18-21C (65-70F). If you have growing lights these would be highly beneficial from February to March and you could grow these along with your tomatoes to make better use of resources.

From mid-March onwards, natural light levels should be adequate.