Black Beauty is the granddaddy of modern American eggplants. Introduced by W. Atlee Burpee in 1902 and winner of the 1909 All-America trial, it set the standard that every glossy, dark-purple supermarket eggplant still tries to live up to. More than 120 years later, it remains the most widely grown open-pollinated eggplant in home gardens.
 
KEY CHARACTERISTICS
Fruit: Huge, teardrop-shaped, 6–9 inches long × 4–6 inches wide, weighing 1–3 pounds each. Deep, glossy black-purple skin with a green calyx.
Flesh: Creamy white, meaty, few seeds when harvested on time, rich classic eggplant flavor with no bitterness if kept well watered.
Days to maturity: 80–90 days from transplant (starts bearing early and keeps going until frost).
Plant habit: Sturdy, upright bush 24–36 inches tall and about 24 inches wide. Strong enough to hold heavy fruits without staking in most cases.
Yield: Very heavy — 8–15 fruits per plant under good conditions.
Best uses: The benchmark for grilling, roasting, parmigiana, baba ghanoush, stir-fries, or any recipe that calls for “eggplant.” Skin is edible but usually peeled in large fruits.

GROWING TIPS
Transplant only after nights stay above 55–60 °F; cold shocks stunt it permanently.
Full sun, rich soil, consistent moisture (mulch is your friend).
Space 24–30 inches apart; give it room to breathe.
Harvest when skin is glossy and fruit feels firm but gives slightly to thumb pressure (dull skin = over-mature and seedy).
Great for large containers (15–20 gallon minimum) if you want patio eggplants.

If you want the classic, big, glossy, deep-purple eggplant that looks and tastes like summer abundance, plant Black Beauty. It’s the gold standard for a reason: massive yields of meaty, delicious fruits that make every dish taste better. One or two well-grown plants will keep a family in eggplant all season long.

Sold in a 2.5" pot.
Image via Burpee