Turkish Orange eggplant (Solanum aethiopicum), also known as Scarlet Eggplant or Red Eggplant, is a striking heirloom variety renowned for its vibrant orange fruits and bold flavor. Native to Africa but widely cultivated in Turkey and the Mediterranean, this eggplant is valued for its unique appearance, compact growth habit, and culinary versatility. Its small, round fruits are often used in traditional dishes or as ornamental plants in gardens.
The Turkish Orange Eggplant has its origins in Africa but became widely cultivated and popularized in Turkey and other Mediterranean regions. Historically, this variety has been treasured not only for its culinary applications but also for its ornamental appeal, often showcased in traditional Turkish gardens. Its vibrant orange color develops as the fruit ripens, symbolizing its peak flavor and maturity. Over time, it has become a favorite among gardeners and chefs worldwide for its unique aesthetic and taste.
The Turkish Orange Eggplant is a compact and bushy plant that thrives in warm climates and produces an abundance of small, round fruits.
Plant: Grows to about 60-90 cm (24-36 inches) in height, making it ideal for smaller garden spaces or container planting.
Fruits: Small and round, typically 5-8 cm (2-3 inches) in diameter, transitioning from green to vibrant orange as they ripen.
Flavor: Bold and slightly bitter when raw, mellowing into a rich, earthy taste when cooked.
Skin: Smooth and glossy, with a striking orange hue and occasional green or red streaks.
Flowers: Purple and star-shaped, adding ornamental value to the plant.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors once the danger of frost has passed, spacing plants 60–75 cm (24–30 inches) apart in rows 90 cm (36 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter to support vigorous growth and fruit production.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Mulch around the base to retain moisture and suppress weeds.
Care: Plant in full sun for optimal growth and fruiting. Provide stakes or cages to support the plants as they grow. Fertilize every 3–4 weeks with a balanced or vegetable-specific fertilizer to encourage steady growth.
Harvesting: Fruits are ready for harvest approximately 70–80 days after transplanting. Harvest when the fruits are firm, orange, and about the size of a small tomato. Pick before they fully mature to avoid excessive bitterness. Use scissors or shears to gently harvest without damaging the plant.
Note: Turkish Orange Eggplants are perfect for grilling, stuffing, or adding to stews and curries. Their vibrant color and unique flavor make them a favorite for both ornamental and culinary purposes. Proper care ensures a productive and visually stunning harvest.
The Turkish Orange Eggplant is prized for its bold flavor and versatility in cooking. It can be enjoyed in a variety of traditional and modern dishes.
When young, the fruits have a mild bitterness that adds depth to dishes and pairs well with robust flavors like garlic, tomatoes, and olive oil. They can be roasted, grilled, sautéed, or stuffed for hearty meals. The eggplants are commonly used in Mediterranean stews, curries, and casseroles. Due to their compact size, they are also excellent for pickling or serving whole in appetizers. Their bright color makes them a visually appealing addition to salads and garnishes.
Turkish Orange Eggplants are a nutritious addition to any diet, being low in calories and rich in dietary fiber. They are a good source of vitamins A and C, which support immune health and skin vitality. The eggplants also contain antioxidants such as nasunin, which promotes cellular health and reduces oxidative stress. Additionally, their high water content makes them a hydrating and detoxifying ingredient in meals.
