Almaz Eggplant Seeds

Solanum melongena Almaz is an early maturing fruit that is very popular with home gardeners and market gardeners in Ukraine and Russia. Was collected by the Seed Savers Exchange in 1993 and brought to the United States.

Start eggplant seeds 8–10 weeks before the last frost, planting them ¼ inch deep in warm soil and keeping them in bright light. Transplant seedlings after all frost danger has passed, spacing plants 18–24 inches apart with rows 2–3 feet apart in full sun. Keep soil evenly moist, about 1 inch per week, and fertilize every 3–4 weeks or side-dress with compost. Provide stakes or cages for larger varieties, and remove early flowers or suckers if you want bigger fruits. Harvest when the fruits are firm, glossy, and the right size, cutting them with a knife or scissors. Watch for pests like flea beetles, aphids, and spider mites, and remove affected leaves or cover seedlings as needed.

One of my favourite ways to enjoy this variety is Baba Ganoush:

Ingredients (serves 4–6)

• 2 medium eggplants

• 2–3 tablespoons tahini

• 2 tablespoons extra virgin olive oil (plus extra for drizzling)

• 1–2 garlic cloves, minced

• Juice of 1 lemon

• Salt, to taste

• Optional: smoked paprika or ground cumin for garnish

• Fresh parsley, chopped (for garnish)

1. Roast the eggplants:

   • Preheat your oven to 425°F (220°C).

   • Prick the eggplants with a fork a few times.

   • Place on a baking sheet and roast for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.

   Alternatively, you can char them over a gas flame or grill for a smokier flavour.

2. Cool and peel:

   • Let the eggplants cool slightly.

   • Peel off the skin and place the flesh in a bowl.

3. Mash and mix:

   • Mash the eggplant flesh with a fork or blend for a smoother texture.

   • Add tahini, minced garlic, lemon juice, olive oil, and salt. Mix until creamy.

4. Adjust flavour:

   • Taste and adjust salt, lemon, or garlic as needed.

5. Serve:

   • Transfer to a serving bowl.

   • Drizzle with olive oil, sprinkle with smoked paprika or cumin, and garnish with parsley.

   • Serve with pita bread, vegetables, or as part of a mezze platter.

These heirloom eggplant seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.