‘Petch Siam’ eggplant is from Thailand. It is an easy to grow eggplant that is ready early. Harvest the round green fruits when they are ping-pong size (2 inches/5 cm); they will be 40 to 60 grams. The fruits are green when ripe. Plant size is 70 cm/2 feet. And similar to purple eggplants, Petch Siam has lovely lavender flowers.
A bit more (or skip below for How to Plant):
‘Petch Siam’ is a Thai selection of the ‘Mattu Gulla’ eggplant.
Mattu is the name of a village in the Udupi district of India that has been growing a small round light-green eggplant (with dark-green striping) for centuries. Gulla means ‘round’ in the local Tulu language. The Mattu Gulla eggplant received ‘Geographical Indication’ status in India in 2011 recognizing its unique taste and unique geographical location of production.
Local history traces the first seeds of this eggplant to the poet, philosopher and saint Sri Vaadiraja Tirtha. From the Indian newspaper, The Hindu:
“Legend has it that saint Vaadiraja [Tirtha] of Sode Math, Udupi, gave the seeds of this variety to the devotees from the village. That is why the villagers offer their first harvest to the Udupi temple every year, and the dishes made out of ‘Mattu Gulla’ have a special place in ‘Anna Santarpanam’ (mass feeding).”
Although there are a few degrees of separation between Petch Siam and Mattu Gulla, this special eggplant also shines in the garden.
How to Plant: Similar to tomatoes start indoors 8 weeks before the date of last frost. Sow seeds ¼ inch deep in individual pots. A heat mat will help germination. Transplant outside when nighttime temperatures are consistently 10C or warmer. Petch Siam does best in a container (5 gallons) and is happiest in a nice hot spot on your patio or sheltered location.
How to Use: This eggplant is versatile in the kitchen. Try it quartered and grilled with a bit of olive oil or cooked in a coconut curry. Its firm flesh has a satisfying texture that holds up well during cooking.
