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You want the eggplant fruit firm, not hard. What zipcode says about the brown one is usually the case but not always. The best way is by feel.

I have had brown eggplants that were perfectly fine,

if its firm (indent but bounces back/has a little give) pick it.

If its hard (does not indent/have any give) leave it to ripen a bit

if its very spongey (indents easily and stays indented) it is over ripe and you may be able to salvage some of it an a recipe like a pizza topping, but thats your call. Usually the top half is more salvageable, the lobe will have most of the seeds, well for me anyway.


Shine vs. Dull I thought for years was a good indicator but I have found that method is not reliable and the best way is by feel.