Aubergine `Blanche Ronde à Œuf` - The genuine white egg fruit

Have you ever wondered why the aubergine is called an "eggplant" in English, or why we sometimes traditionally refer to it as an "Eierfrucht" (egg fruit) in older German usage? When you look at the huge, dark purple clubs in the supermarket, this name doesn't make any sense at all. But this historical variety reveals the secret: the 'Blanche Ronde à Œuf' aubergine (which translates to "white, round egg aubergine") produces fruits that look exactly like real chicken eggs!

With this historical rarity, you can bring not only an absolute eye-catcher to your balcony or garden but also a fantastic, creamy gourmet vegetable.

Scope of delivery: One young plant per 7cm pot.

A childhood memory from the Yps magazine

This curious variety has been with me for almost my entire life. Perhaps you remember the cult magazine Yps? The seeds for this very white egg aubergine were hidden as a gadget in one of the issues back then! I sowed them with great anticipation together with my grandmother. We placed the pots on the windowsill and watched in fascination every day as the tiny seeds grew first into strong plants and eventually into actual small, white "eggs." This unforgettable memory of my grandmother's windowsill is the reason why I still love this variety so much today and absolutely want to share it with you.

Origin & History: The true source of the "egg fruit"

When the wild ancestors of today's aubergines grew in India and Southeast Asia thousands of years ago, they looked very different from the dark, elongated giants of today. The early fruits were small, round, and came in the wildest colors—from pale green to yellowish and wildly striped, all the way to a brilliant, pure white.

When the plant arrived in Europe in the 16th century, it was primarily these small, egg-shaped white varieties that first caught the eye in royal gardens as curious ornamental plants. Early botanists could hardly believe their eyes: dozens of goose and chicken eggs seemed to be literally growing on the squat, green bushes! This is how the name "eggplant" quickly emerged in England, and the term "Eierfrucht" in German. With the 'Blanche Ronde à Œuf' variety, you are bringing this historical original into your own home—a true piece of garden history that is guaranteed to cause amazed looks (and more than a few laughs) from every visitor.

Growth & Location: The perfect balcony vegetable

Unlike their modern, giant relatives, this historical variety remains wonderfully compact and bushy (usually only reaching about 50 to 70 cm in height). This makes it the ultimate choice for pot cultivation!

• The ideal location: Aubergines are absolute sun-worshippers. They need the warmest, sunniest, and most wind-protected spot you can find. A warm south-facing wall, a sunny balcony, or a greenhouse is their paradise.

• Soil & Care: As heavy feeders, they are quite hungry. Plant them in very nutrient-rich soil (adding compost is recommended) and water them regularly, taking care not to let waterlog occur. If you provide regular fertilizer during the summer, the plant will reward you with countless flowers and fruits.

Harvest secret: Timing is everything!

The most important thing with the 'Blanche Ronde à Œuf' is the right time to harvest. You must harvest the fruits while they are still bright white and have reached roughly the size of a goose egg or a large chicken egg. At this stage, their snow-white flesh is incredibly tender, mild, and contains almost no bitter substances.

Note: If you leave them on the bush for too long, they will turn yellowish. While they might still look funny, the inside will become spongy, develop hard seeds, and taste bitter. So, better to harvest early and often!

In the kitchen: Mild, creamy & versatile

Due to their firm, tender flesh, these small aubergines do not fall apart as easily as the large supermarket varieties when cooked. They absorb spices and marinades fantastically!

• Whole or halved: Perfect for grilling or sautéing in a pan with some olive oil, garlic, and rosemary.

• Stuffed "eggs": Cut them in half, scoop them out slightly, and fill them with a savory minced meat or couscous mixture before baking them in the oven.

• Mediterranean vegetable pans: They are the perfect, visually intriguing addition to any ratatouille.