Heirloom, Non-GMO, Open-Pollinated, Organic
This highly productive Ethiopian eggplant variety produces small, round, flavorful fruits that taste moderately sweet and look stunning on the plate. ‘Sweet Red’ eggplant can be eaten both raw and cooked, but is best enjoyed while still mostly green before ripening to an orangish red. The colorful, small fruits also add plenty of ornamental value to the garden when allowed to ripen fully.
Highly branched, vertically growing, very productive plants bear round fruit measuring 1" in diameter in clusters of up to six. Plants will grow to 1.5-2’ tall. ‘Sweet Red’ eggplant thrives in hot weather. Days to maturity: 90-100 days from transplant.
Once the eggplants reach the desired size and color, cut the fruits from the plant using a knife or pruning shears. The ideal harvest time is when the fruit is immature, still mostly green, before the skin becomes too thick. Harvest fruits regularly to encourage more fruit production.
Store fruits in a cool, shaded area to prolong shelf life. For longer storage, blanch, slice, and freeze the eggplant, or preserve it by pickling.
The mild, sweet flavor of ‘Sweet Red’ eggplant lends itself to eating raw and adding to a variety of dishes, including curries, stews, caponata, and ratatouille. Roasting or grilling this variety can bring out its natural sweetness.
Seed Savers Exchange obtained this variety from member Suzanne Ashworth, author of Seed to Seed, who received it from Cue Vang, a sixth-grade Hmong student, in the late 1960s. Cue boiled the eggplant for about six minutes, mashed it in a mortar and pestle, and ate it as a dip.
