Crochet Pattern: Eggplant Play Food

By Emilee Gettle – 2 Comments
Our produce is finally starting to slow down in our massive gardens. Looking back, one of our most prolific crops was eggplant! It is one of my husband’s favorite vegetables. It takes a bit of creativity to come up with new recipes to use up our bountiful harvest. Thankfully he never seems to tire of the cooking experiments! This week, since I have so much inspiration around me, I decided to create this eggplant play food pattern just for the fun of it! It is a great scrap saver project. If you choose to use wool yarn you could even felt the eggplant. Have fun!

Skill Level:

Finished Size: 7″ (18 cm) long, 6″ (15 cm) wide

Green Worsted Weight Yarn (approximately 8 yards)
Purple Worsted Weight Yarn (approximately 10 yards)
Polyester Fiberfill
Crochet Hook H (5.00 mm)

crochet yarn size 4

3 sc stitches = 1/2 inch
2 sc rows = 1/2 inch

Need help understanding the crochet abbreviations and symbols? Check out the crochet abbreviation chart.

Crochet Pattern: Eggplant
Make 2
Row 1: with green, ch 3, sc in second ch from hook, 2 sc in next ch: 3 sc
Row 2-5: ch 1, turn, sc in each sc across until 1 sc remains, 2 sc in last sc
Row 6-14: with purple, ch 1, turn, sc in each sc across until 1 sc remains, 2 sc in last sc
Row 15: ch 1, turn, sc in each sc across
Row 16-22: ch 1, turn, skip first dc, sc in next sc and in each sc across
Finish off.

Sl st both eggplant pieces together, leaving a small opening. Turn the eggplant inside out and stuff with fiberfill. Then, sl st the opening closed.

If you need help, feel free to ask a question and I’ll respond as soon as possible! Have fun and happy crocheting!

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  1. Holly says:

    hey, i love that pattern i made it for my younger sister. Hey can you make a Dog or cat crocheting patterns

  2. Hind says:

    Your crocheted eggplant is beautiful . I am from Egypt where we have three kinds of eggplant , the big “almost round “one,and the much smaller long kind which grows in two colours ,dark purple and white .We cook the white ones (and also the thin purple ones )stuffed with rice and parsley ,dill, green peppermint and chopped tomatoes.
    Here is a very easy and delicious Egyptian eggplant-salad recipe for your husband (and everybody else) to try :
    Fried eggplants with garlic and vinegar
    Peel the eggplants and cut them into rather thin big slices .leave them for a while in a bowl of water with some salt.
    heat some oil in a frying pan ,squeeze the eggplant slices between your two palms to remove the excess water .Fry them until they become golden brown. Put them in layers with a little bit of salt in a deep dish .
    Chop as much garlic as you like finely ,and fry it in a small saucepan using a very little bit of the remaining eggplant-frying oil .
    Keep the vinegar ready at hand ,and just when the garlic becomes golden brown ,turn off the fire ,and pour some vinegar over it ,turn the mixture quickly with a spoon and pour it while it is still hot over the fried eggplants. Leave them for some time to cool and to get the taste of the garlic & vinegar sauce .
    This dish keeps well in the refrigerator for some days ,and makes a nice snack eaten with bread.

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