Barbarella eggplant is a sturdy Italian fruit that holds up great in eggplant parmesan and other dishes. It’s also sturdy enough to stuff and roast whole. You can tell it’s a Barbarella by its white halo on top, with otherwise dark purple fruit, deep grooves like a squash, and medium gloss. Fruits on this plant are somewhat round and are about 5 inches long by 5 inches around. This varietal produces a lot of fruit.

Days to maturity

• 65 days

Sun Exposure

• full sun

Soil pH

• 6.2 to 6.8

Hardiness Zones

• zones 1 to 11

Spacing

• plants: 12 to 18 inches
• rows: 18 to 24 inches

Moisture

• 1 inch per week

Sow Indoors

• six to eight weeks before planting

Transplant Outdoors

• harden by reducing water and temperature to 60 degrees F for one week before transplanting
• transplant late spring/early summer
• once soil is consistently 55 degrees F
• use row covers for best success, to keep soil warm, and remove once plants blossom
• may also be sold as Violetta di Sicilia

Notes

• prefers well-drained soil
• needs stakes and/or eggplant cages
• clipping fruits encourages more production

Have you ever grown Barbarella eggplants? Please tell us about your experiences.