High quality eggplant is firm, heavy (in relation to size), glossy with a desirable color, and free of cuts and scars. Once the color of the skin begins to dullen, the seeds darken and the flesh becomes spongy and bitter.

Harvesting is done by hand using a sharp knife or clippers, leaving the calyx attached to the fruit. Harvest once or twice a week.

Yields are commonly in the range of 30 to 40 tons/ha. Six to twelve marketable fruits may be expected per plant for the large-fruited varieties, weighing 300-400 gm each. The elongated varieties may produce twice as many fruits, with individual fruits weighing 100-150 gm each.