Eggplant
Hydroponic Fruiting Vegetables

Eggplant

Eggplant – known as aubergine in British English and brinjal in South Asian and African contexts – is a warm-season fruiting vegetable in the nightshade family. Its mild, slightly earthy flavour and meaty texture make it a versatile ingredient in cuisines from the Mediterranean to the Middle East, South Asia, and East Africa. Watania Farms grows eggplant in controlled hydroponic conditions, producing uniform, glossy-skinned fruits for export markets.

GMO Free Export Grade Hydroponic Year-Round
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Watania Farms — Kenya

Eggplant
Nutrition
Facts

  • A good source of dietary Fibre (digestive health)
  • Contains Potassium (heart health & blood pressure)
  • Provides Vitamin B1 (thiamine) and Vitamin B6
  • Rich in Nasunin - a powerful antioxidant in the skin
  • Contains Chlorogenic acid (anti-inflammatory)
  • Low in calories with high water content
Eggplant Nutrition Facts
Eggplant Growing
How We Grow It

Growing
Information

Eggplant is a tropical crop that thrives in warm temperatures of 22-30C and requires 65-80 days from transplant to first harvest. In our facility in Malindi, Kenya, we maintain optimal temperatures year-round, resulting in plants that fruit continuously over multiple harvest cycles – offering more flexible supply volumes than seasonal field growers.

Usage Ideas

Eggplant is one of the most culinarily diverse vegetables, absorbing flavours from seasonings while contributing its own distinctive meatiness.

Grilled & Roasted

Slice, brush with olive oil, season, and grill or roast for a meaty vegetarian main that pairs with yoghurt and herbs.

Stir-Fry

Cube and stir-fry with garlic, soy, and chilli for a classic South-East Asian preparation that absorbs sauce beautifully.

Stuffed Eggplant

Halve, hollow out, and fill with spiced meat or grain mixtures before baking for an impressive main course.

Dips & Spreads

Roast and blend into Baba Ganoush or Mutabbal for classic Middle Eastern dips.

Coconut Eggplant Curry More Recipies

Frequently Asked Questions

Salting (purging) draws out moisture and reduces bitterness. Modern hydroponic eggplant varieties are less bitter, so salting is optional but still recommended for frying to achieve a drier texture.

Botanically, eggplant is a fruit because it develops from the flower and contains seeds, although it is used as a vegetable in cooking.

The skin contains pigments and antioxidants, including nasunin, which contribute significantly to the nutritional value of eggplant.

Shelf life depends on handling and shipping conditions, but our eggplant is grown for firmness, gloss, and consistent export performance through the cold chain.
Product Details
Category Fruiting Vegetables
Standard Export Grade
GMO Status GMO Free
Growing Method Controlled Hydroponics
Origin Malindi, Kenya
Availability Year-Round
GMO Free Export Grade Hydroponic Year-Round
Request Quotation Back to Hydroponic Fruiting Vegetables

Ready to Source Our Eggplant?

Contact our export team to discuss volume requirements, packaging options, and supply timelines.

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