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Barbarella Eggplant

Barbarella eggplant

Barbarella eggplant

Barbarella eggplant

Barbarella eggplant

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


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


  • 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


  • 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.


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