Purple eggplants are oval with a bulbous flat bottom that narrows towards the calyx and averages 25 centimeters in length and 5-12 centimeters in diameter. The outer skin is glossy, smooth, black-purple, and has a green stem. The inner flesh is cream colored with a spongy-firm texture and there many edible seeds. When cooked, Purple eggplants are tender and mild with a slightly bitter taste.
Purple eggplants are an excellent source of potassium, fiber, and anthocyanins, which are not only responsible for the purple pigment of its skin but also offer antioxidant and anti-inflammatory properties.