Your eggplant may be turning brown due to oxidation, which occurs when the flesh of the eggplant is exposed to air. This can happen when the eggplant is cut or bruised, causing it to discolor. To prevent this, store your eggplant in a cool, dry place and use it promptly after cutting.
Eggplant!
VIOLET!
It's probably less about the eggplant taking on the color of it's sauce or cooking liquid (although it can, to a degree) and more an issue of oxidation. Eggplant, much like apples and potatoes will start to turn a brownish, rusty color when exposed to oxygen in the air. The way that I combat this in my kitchen is to rinse the eggplant with water and a little bit of lemon juice (vinegar and other acids work as well), I stress "little bit" because eggplant is very good at absorbing the flavors of other things. This trick also works on apples and potatoes.
The eggplant turned brown on the outside due to a process called oxidation, which occurs when the flesh of the eggplant is exposed to air. This causes enzymes in the eggplant to react with oxygen, leading to the browning of the skin.
Eggplant type of germination is epigeal since it's cotyledon turn green and undergo phtosynthesis.
young good edible eggplant,once the seeds turn black its in ripening process
eggplant, elderberry
You can determine when an eggplant is ready to pick by checking its color and size. A ripe eggplant will have a shiny, smooth skin and be firm to the touch. It should also be a deep, dark purple color. Additionally, the eggplant should be a good size, typically around 6-8 inches in length.
Aubergine, is the common usage name for the vegetable known in the united States as eggplant. When used as a name for a colour it is a deep, rich, saturated purple that appears very nearly black.
the eggplant will usually get heavier and it will slowly turn brown and soft. It will take about 1-2 weeks for it to overripe if you got it purple
maroon I thouhg it was called deep purple.