| Attribute | Specification |
| Common Name | Eggplant / Brinjal / Aubergine |
| Botanical Name | Solanum melongena |
| Color | Glossy deep purple, light purple, green, or white (varietal) |
| Shape | Oval, round, elongated, or teardrop-shaped depending on variety |
| Length | 5 to 25 cm |
| Diameter | 4 to 10 cm |
| Weight | 80 – 400 grams per fruit |
| Surface Texture | Smooth and shiny outer skin |
| Interior | Creamy white flesh with small soft seeds |
| Taste | Mild, slightly bitter (bitterness reduces with cooking) |
| Odor | Neutral to slightly earthy when raw |
| Moisture Content | High (makes it susceptible to quick spoilage) |
| Edible Parts | Whole fruit (excluding the stem and calyx) |
| Storage Temperature | 10–12°C (avoid very cold storage to prevent chilling injury) |
| Shelf Life | 5 to 7 days (under proper refrigeration) |
| Maturity | Harvested when firm and glossy; overripe fruit turns dull |
| Caliber | Small (5–10 cm), Medium (11–15 cm), Large (16–25 cm) |
| Common Varieties | Long Purple, Round Purple, Green, White, Striped (Graffiti) |
