Thai Green Egg Aubergine

Why I grow it
I grow this because it's completely different from the big purple aubergines most of us are used to. Thai Green Egg produces small, round green fruits and is particularly useful for Thai and Southeast Asian-style cooking.

It's also one of those vegetables that's worth growing simply because it's difficult to find really fresh in ordinary shops.

At a glance
Type: Aubergine / eggplant
Variety: Thai Green Egg
Growth: Bushy, warm-season plant
Fruit: Small, round green aubergines
Best use: Curries, stir-fries and Southeast Asian cooking
Season: Summer
Inventory: 5 plants

In the kitchen
These aren't miniature versions of a standard purple aubergine. They're traditionally used while still green and firm and hold their shape well when cooked.

They're particularly good in Thai curries, where the small fruit can be quartered or halved depending on size, but they can also go into stir-fries and other cooked dishes.

In the garden
Treat it much as you would any aubergine: give it the warmest, sunniest position you can. In cooler areas a greenhouse, tunnel house or particularly sheltered spot will give it a better chance of producing well.

Care
Full sun, fertile soil and regular water. Aubergines dislike cold conditions, so don't rush planting outside while nights are still chilly. Feed once flowering and fruit production are underway.

What you’ll receive
One established Thai Green Egg aubergine plant, ready to plant into its final growing position once conditions are warm enough.

Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.