- Harvest 65 to 80 days after transplanting, depending on the variety.
- The skin of the fruit is shiny and unwrinkled and a uniform color when it is ready for harvest
- As soon as the skin does not rebound to gentle pressure from your finger, it’s ripe.
- Eggplant may be ready to harvest when the size of a finger or hot dog
- Cut the fruit with a sharp knife or pruning shears close to the stem, leaving about an inch of it attached.
- Once ready, eggplants are harvested at least once per week, preferably twice a week.
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