The effect of UV‐C (1, 2, 5, and 10 kJ/m2) on sensory attributes, browning index (BI), ascorbic acid (AA), total phenolic compounds, and browning‐related enzymes (i.e., polyphenol oxidase, PPO; phenylalanine ammonia lyase, PAL) of fresh‐cut eggplants throughout 10 days at 4°C was studied. Untreated samples were used as control. Treatments with 5 and 10 kJ/m2 presented higher values of PPO activity and BI, with a loss of 50% and 30% of AA and phenols compared with the control, and sensory quality fewer than 4 days. In contrast, 1 and 2 kJ/m2 did not affect PAL activity and 1 kJ/m2 showed sensory acceptance for at least 6 days, with significantly low BI values and PPO activity, and higher phenol and AA content, compared with the other treatments. Therefore, 1 kJ/m2 could be an effective technology to maintain quality and delay the browning of fresh‐cut eggplants. Novelty impact statement Enzymatic browning is the main factor limiting the shelf life of fresh‐cut eggplants. Therefore, to reduce this problem, the effect of UV‐C radiation on the quality of this vegetable was studied. The dose of 1 kJ/m2 had a beneficial impact on the reduction of enzymatic browning since it induced the least increase in PPO activity, the highest retention of AA and total phenols, and not affected PAL activity.