Aubergine 'Listada de Gandia' - Seeds - Heritage Spanish variety for warm locations

The 'Listada de Gandia' eggplant is a visual and culinary masterpiece from the Mediterranean region. This heirloom, open-pollinated variety immediately stands out due to its beautiful, oval to teardrop-shaped fruits, which have a radiant white base color with bright violet to purple stripes (Spanish "listada" = striped). Among gourmets, it is considered one of the highest-quality eggplants available: its snow-white flesh is melt-in-the-mouth tender, slightly sweet, and completely free of bitterness. An outstanding feature is its exceptionally thin skin, which means it never needs to be peeled before preparation.

Scope of delivery: 10 seeds each

Sowing at a glance

Pre-cultivation (indoors)	End of February to end of March (if possible, earlier is better)
Transplanting (outdoors)	From mid-May (after the Ice Saints)
Sowing depth	0.5-1 cm
Germination temperature	25 to 28 degrees Celsius
Germination time	10 to 21 days

'Listada de Gandia' grows as a compact, well-branched semi-shrub and usually reaches a height of 60 to 80 cm. As a Spanish variety, it is extremely heat-tolerant, but in our latitudes, it also demands the warmest and sunniest spot. Growing it in a greenhouse, polytunnel, or in front of a well-sunlit, protected south-facing wall produces the best yields. As a classic heavy feeder, it requires deep, very humus-rich soil. Basic fertilization with mature compost at planting and regular, potassium-rich fertilizer applications during the flowering period are essential. Despite its compact growth, the shoots should be staked or tied in good time, as the fruits can reach a considerable weight with lengths of up to 20 cm.

Harvest when the white base color and violet stripes are intensely vibrant, the skin has a strong sheen, and the fruit gives slightly to light thumb pressure. As soon as the skin becomes dull or the white color takes on a yellowish tint, the eggplant is overripe. Cut carefully with sharp shears. Culinarially, the 'Listada de Gandia' is a dream: its flesh absorbs significantly less oil when fried than other varieties. It does not fall apart easily and is therefore perfect for grilling, Mediterranean casseroles, ratatouille, or classic Spanish tapas.

This magnificent variety was cultivated around 1850 in the region around the coastal town of Gandia, in the Spanish province of Valencia. It has adapted there over generations to the extremely warm summers and remains a staple of traditional Spanish vegetable cuisine to this day, cherished worldwide as a true collector's item for its excellent texture and appearance.