Common eggplant (Solanum melongena L.), also known as aubergine, brinjal eggplant or eggplant, is a warm season crop mainly cultivated in tropical and subtropical climates. Brinjal eggplant and S. melongena will be used interchangeably in this report. Two other cultivated eggplant species, scarlet eggplant (Solanum aethiopicum L.) and gboma eggplant (Solanum macrocarpon L.), have local importance in Africa (Daunay and Hazra, 2012). All three species are annual plants that produce typically large fleshy fruits which are eaten fried or boiled and are often mixed with spices, oil, meat or other vegetables. Brinjal eggplant is grown worldwide but is especially popular in Asia and the Mediterranean. The crop is rich in bioactive compounds (Raigón et al., 2008; Plazas et al., 2014a). Brinjal eggplant is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity (Cao et al., 1996) with high levels of phenolic acids in the fruit flesh and anthocyanin in the fruit skin (Plazas et al., 2013; Stommel et al., 2015). Such compounds have antioxidant activity and are known to have multiple beneficial health properties (Plazas et al., 2013; Braga et al., 2016).