Listada de Gandia

Family: Solanaceae Fruit Vegetable

Silken, glossy stripes catch the light like polished lacquer—Listada de Gandia delivers tender eggplants with a refined, creamy interior and a pleasantly mild, sweet-leaning flavor.

At maturity, the fruit forms an elegant, elongated silhouette with pronounced lavender-to-deep-purple bands over a warm, pale base, offering a satisfying, velvety bite when cooked or used fresh in showy preparations. Grow it for its striking market-class look and its reliable 75-day rhythm to harvest—an heirloom-inspired standout that turns any garden row into a living display.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Listada de Gandia

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 13th
Harvest Begins	Aug 27th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Listada de Gandia is built for gentler heat: its creamy interior goes velvety without turning dry, so you get that lacquer-like surface with a spoon-soft center. Choose it when you want mild sweetness and a refined texture—think browned edges over silky flesh rather than aggressively smoky or bitter-driven applications.

Best Uses

grilled or blistered rounds where the interior turns spoon-soft
quick sauté with a glossy oil finish (no long cooking needed)
roasted halves for creamy, spreadable flesh
showy stuffed prep—slice, hollow, and bake until custardy

Flavor Profile

creamy, tender flesh mild, sweet-leaning eggplant flavor silky, velvety bite when cooked low-to-moderate bitterness with good polish

Kitchen Pairings

garlic tomato lemon olive oil tahini

Frequently Asked Questions

What pest or disease most commonly affects Solanum melongena (eggplant), and how can I treat it at home?

A common problem is Verticillium/wilt and other foliar diseases that can show as yellowing leaves and wilt during warm spells, often worsening when plants stay wet. Remove and destroy severely infected leaves, avoid overhead watering, and water at the base; if wilt continues, remove the whole affected plant to prevent spread and replant in fresh soil. Keep the crop mulched and increase airflow with wider spacing so foliage dries quickly in full sun.

How often should I water eggplant during its main growing phase?

During flowering and fruiting, keep soil evenly moist—about 1–2 inches (2.5–5 cm) of water per week total, adjusted for heat and wind. Water deeply at the base 1–2 times per week so moisture reaches the root zone, and let the top 1 inch (2.5 cm) of soil dry slightly between waterings to prevent root stress and disease. In hot weather, check daily and don’t let fruits set dry out, since that can cause poor fruit development.

How do I tell when ‘Listada de Gandia’ eggplant is ready to harvest?

Harvest when fruits are firm, fully colored with good striping, and still glossy—typically around 70–90 days from transplanting (your crop is ~75 days to maturity). Use your fingers to judge: if the skin dents easily or looks dull/soft, it’s likely overgrown and may turn bitter. Snip the fruit with pruning shears, leaving a short stem, because regular picking encourages new fruit set.