Minimum Seed Count: 10

Mitoyo eggplant is a treasured Japanese heirloom known for its glossy, deep-purple skin and its massive size. This variety stands out for its incredibly creamy, tender flesh that stays silky even when cooked—making it perfect for roasting, grilling, stir-fries, tempura, and traditional dishes like nasu dengaku.

The fruits grow very large and heavy, often a pound or more developing a beautiful, naturally dimpled “button” on the blossom end. Plants are vigorous and productive, offering a steady harvest all season long. Mitoyo isn’t just delicious—it’s dependable, beautiful, and a true gardener’s favorite.

Planting Guide

🌡️ Start Indoors:

Begin seeds 8–10 weeks before your last frost.
Ideal soil temp for germination: 75–90°F.
Seeds usually sprout in 7–14 days.
Use a heat mat if possible—eggplants love warmth!

🌤️ Transplanting:

Move outdoors 2 weeks after your last frost, once nights stay above 55°F.
Harden plants off for 5–7 days before planting.
Space plants 18–24 inches apart; rows 24–30 inches apart.
Choose a full-sun spot with rich, well-drained soil.

💧 Watering:

Keep soil consistently moist but never soggy.
Deep water 1–2 times per week depending on heat.
Mulch to help hold moisture and keep roots cool.

🌿 Feeding:

Mix in compost before planting.
Side-dress with a balanced fertilizer every 3–4 weeks.
They love fertility and warm soil.

📏 Support:

Mitoyo fruits can get heavy—use a small stake or cage to prevent branches from snapping.

🐞 Pests & Tips:

Watch for flea beetles, aphids, and spider mites.
Use row covers early in the season for protection.
Pruning lower leaves improves airflow and boosts fruit size.

🍆 Harvest:

Pick when fruits are glossy, firm, and fully colored.
Usually 300–600 g (0.6–1.3 lb) each.
Don’t wait until skin dulls—that means overripe.

Eggplant Seeds