Aubergine 'Genie' - feature image

It is time to banish those 1980s memories of soggy ratatouille (whilst waiting in anticipation for your dessert of Arctic Roll) and herald the aubergine for what it truly is… one of the most interesting vegetables to grow and eat! As a staple of many recipes in cuisines from Europe, Asia and North Africa, aubergines are one of the most versatile fruits for cooking, and they bring a taste of the exotic to your garden and kitchen.


How To Grow Aubergine ‘Genie’

  •  Sow the seed into compost in a seed tray at temp between 20-24C and cover with a light layer of compost.
  • Cover compost with clear plastic film to help raise the temp during germination.
  • Once seedlings appear, they do not need as much heat, only 18C by day and no lower than 16C at night.
  • Re-pot in stages before final pot size. Water regularly but be careful not to over water.

Aubergine 'Genie'


The magic of the ‘Genie’!

Aubergine ‘Genie’ from Burpee Europe is a very adaptable variety and can be grown in a large (35cm diameter) pot as well as in the soil or a grow-bag. It is a big purple WHOPPER and delightfully tasty too!

How Was Aubergine ‘Genie’ Created ?

‘Genie’ was bred in India buy the sister company of Burpee Europe, Indus-Burpee, and was selected for its moderate fruit size and a compact well-branched plant habit, which makes it useful in larger containers as well as in grow bags and soil beds. The first trials of this new variety were held in Europe in 2018 with further assessments in 2019 and 2020. Genie performs extremely well in an unheated greenhouse or polythene tunnel and produces a yield of approximately 8-10 fruits per plant weighing 180-200 grams each.


Aubergine 'Genie'


What’s Different About This Plant?

Here’s the one you want — it’s the finest aubergine we’ve seen in years! Ripens earlier than ‘Black Beauty’, with the creamy white, nearly seedless flesh. Big yields of voluptuous rounded fruits, in the 92 cm range.


Aubergine 'Genie' recipe


Aubergine ‘Genie’ Recipe

But just how can you cook with ‘Genie’? Check out our recipe below devised by the chef Valerie Hamelin for a great North African taste sensation!

North African inspired Aubergine Moussaka

4 to 6 people


  • 4 to 6 Aubergines – Genie (depends on the size)
  • 1 tin chickpeas
  • 2 tin chopped tomatoes
  • 3 tbsp tomato puree
  • 1 large onion
  • 8 garlic cloves
  • 2tsp smoked paprika
  • 2tsp Harissa spice blend
  • 2tsp Zaatar
  • Salt & cracked pepper
  • Vegetable stock (optional)
  • Fresh mint & coriander


  • Heat the oven at 190 degrees, cut the aubergines lengthways and score them with olive oil, salt & pepper and smoked paprika and bake in the oven for 20 minutes or until golden brown.
  • In a frying pan, add some olive oil, fry the onions until translucent. Add the chopped garlic and cook until its fragrant. Add the harissa spiced blend and the Zaatar, stir well.
  • Add the chopped tomatoes, tomato puree, the drained chickpeas. And add the cubed cooked aubergines, lower the heat and simmer for 20 minutes. Stir occasionally and add vegetable stock if the mixture gets dry.
  • Serve immediately and enjoy with flatbread.

To serve:

Serve in a dish as an accompaniment with a minted yoghurt dip and flatbread.


This warming North African flavoured dish is perfect for a cold, winters day

Where Can You Plant Aubergine ‘Genie’?

Ideal for a greenhouse or a sunny patio.

Where Can You Buy Aubergine ‘Genie’ seeds?


About burpee europe

Simon - Burpee Europe

Simon Crawford, plant breeder and managing director of Burpee Europe

Our passion at Burpee Europe is to develop new tasty, disease resistant vegetables and also stunning flowers for use by home gardeners around the world and to encourage the cultivation of gardens by individuals and communities. We see our mission as not only the introduction of new and improved varieties but also the communication of the benefits, both physical and mental, of gardening.

Our seeds are sold through a selection of the top seed companies in the UK and have won numerous awards including those from the Royal Horticultural Society. 

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