Super Productive Iraqi Heirloom Eggplant ASWAD Variety - NON GMO

(Solanum melongena). This incredibly delicious Iraqi Satiny, dark purple-black fruit gets very large—to 3 pounds or more. Shaped like a squat teardrop, its flesh is sweet and tender, perfect for grilling or baking. Very heat tolerant and abundantly productive.

85 days to maturity
6-8 hours of full sun
Sprouts in 10-15 days
Seed Depth: 1/4"
Plant Spacing: 18"
Ideal Temperature: 75-95 F
Frost Hardy: No

This heat-loving heirloom plant thrives in warm weather, requiring consistent moisture, fertile soil, and at least 6–8 hours of full sun daily.  

When to Grow
Start seeds indoors 8-10 weeks before your last spring frost. Transplant outdoors after the last frost when soil temperatures reach at least 65 F. Eggplants grow best in USDA zones 8–10 but can thrive in other zones as well with proper care.

But wait, there's more!

Aswad means “black” in Arabic, and this variety lives up to the name with deep, glossy purple-black skin.

It’s a Middle Eastern heirloom, traditionally grown for both home kitchens and local markets.

Flavor & texture

Rich, earthy, slightly sweet flavor

Creamy flesh with fewer bitter notes than many common eggplants

Holds its shape well when cooked—no sad, mushy slices here

Shape & size

Medium to large fruits

Usually oval to slightly elongated

Skin is thin (a win for cooking—no need to peel)

In the kitchen
Aswad shines in:

Roasting & grilling

Baba ghanoush

Stuffed eggplant dishes

Simple olive oil + salt + fire situations 🔥

Because the skin is tender and the flesh is dense, it soaks up flavor beautifully without turning oily.

In the garden

Loves heat and full sun

Strong, productive plants

Performs especially well in warm climates

Harvest when fruits are glossy and firm for best flavor

Why people love it

Heirloom character

Exceptional taste

Gorgeous on the plant and on the plate