The African Eggplant (Solanum aethiopicum), also called "Scarlet Aubergine", " Ethiopian Aubergine" or "Gijo" is a plant of the Solanaceae family, near the eggplant but rare in cultivation. Its edible fruit can be consumed at an advanced stage of maturation. However, the maturation brings an unpleasant bitter taste, making the fruit is mostly consumed green. The fruits of the African eggplant, very consumed in West Africa, including Côte d'Ivoire, are 5 inches in diameter and weigh 70-80 grams. They can be used in dishes such meats. The Scarlet Eggplant cooked leaves are also eaten as a leaf vegetable. In Asia, it is used as an ornamental plant. Easy to grow, African eggplant fruits can produce about 100 days after planting. Spring planting at a temperature of 20-25 ° C in a fine and rich substrate. Transplant the seedlings in the ground when the risk of frost is removed. Germination usually occurs between 2 and 4 weeks.
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