About White Eggplant
White eggplants are perennial shrubs belonging to the Solanaceae or nightshade family. They are hardy, drought- and heat-tolerant and require minimal maintenance. However, the fruits may turn red and become bitter more quickly, reducing the harvest period. Planting them in semi-shade during dry summers can reduce drought stress. Remove overripe fruits to promote flowering and produce more tender fruits. Certain impwa varieties are less astringent than others, and the red fruits are still edible despite being less bitter.
Growing White Eggplant
White eggplant has been a part of our garden for over eight years, and we have grown five seedlings in pots. The plants continue to self-seed when excess fruits fall to the ground, providing an abundance of fruits throughout the year. White eggplants are more resilient than larger black ones grown under similar conditions. The plants are watered once weekly or fortnightly, and the fruits are harvested at least once a week. They are usually pest-free but may harbour whiteflies if infested by the garden orchard. White eggplant thrived during the less favourable weather in 2022 and 2023 without requiring special care.
Using White Eggplant
White eggplants can be cooked as an eggplant substitute or mixed with other vegetables. They add depth and texture to dishes such as stir-fried Amaranthus (Bondwe) and chayote or pumpkin leaves (chibwabwa), cooked with onion, tomatoes, and garlic, and seasoned with salt. Cooked white eggplant (impwa) can be frozen for later consumption. White eggplant is a valuable addition to backyard and kitchen gardens and can be used as a companion plant in an orchard.
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