How do you harvest eggplant?

1. Select Ripe Eggplants: Choose eggplants that are firm, have glossy skin, and have reached their desired color, usually deep purple or black for common varieties. Avoid eggplants with soft spots, blemishes, or cracks.

2. Observe the Calyx: Look for the calyx, the green cap-like structure at the top of the eggplant where it was attached to the stem. The calyx should be fresh, green, and without any signs of wilting or yellowing.

3. Harvest with Sharp Snips: Use sharp pruning shears or snips to harvest eggplants. Carefully cut the stem about an inch above the calyx. Avoid pulling or twisting the eggplant, as it can damage the fruit and the plant.

4. Harvest Timing: Eggplants are usually ready for harvest about 60-90 days after transplanting or when they reach their full size, depending on the variety. Regularly check the plants to harvest eggplants at their peak ripeness.

5. Early Morning Harvest: Harvest eggplants in the early morning when the temperatures are cooler. This helps prevent wilting and maintains the freshness of the fruits.

6. Handle with Care: Handle harvested eggplants gently to avoid bruising or damage. Place them carefully in a container or basket lined with soft material, such as foam or newspaper.

7. Store Properly: Store harvested eggplants in a cool, dry place with good ventilation. They can be stored at room temperature for a few days or refrigerated in a perforated plastic bag for up to a week.

8. Avoid Direct Sunlight: Keep harvested eggplants away from direct sunlight, as it can cause the skin to become tough and discolored.

Remember that the specific timing of eggplant harvest may vary based on the variety, climate, and growing conditions. Therefore, it's essential to monitor the plants regularly and harvest them when they are optimally ripe for the best flavor and quality.