Eggplant (Solanum melongena) is an important member of the Solanaceae family and stands out with its economic and nutritional value. Eggplant is the one of the vegetables which has higher production in the world. Moreover, eggplant's unique genetic makeup and adaptability to diverse environmental conditions makes it a valuable target for studies which are aimed enhancing crop resilience, improving yields, and boosting nutritional content. The recent progress in genome-editing technologies, especially CRISPR/Cas9, have opened new opportunities for site-specific gene editing in eggplant. Enzymatic browning, a crucial problem in post-harvest processing of eggplant, caused by the oxidation reaction of the phenolic compounds. polyphenol oxidases, shortly PPOs catalyzes the reaction. Enzymatic browning of the eggplant does not cause only negative effects in the appearance but also reduces the shelf life and consumer demand of eggplant products. In the study, to provide a quick and permanent solution for enzymatic browning problem of the Turkish eggplant cultivar Aydın Siyahı, CRISPR/Cas 9 technology was used. By introducing mutations into eggplant, specifically PPO genes, reduction in the expression of relevant genes could result in decreased browning. Introducing the non- browning trait into Turkish-type eggplants with the traditional methods time consuming and might result in loss of the traits favored by consumers. In conclusion, CRISPR/Cas9 protocol to target multiple PPO genes in Turkish- type eggplant successfully optimized and applied. For multiple gene targeting, constructs prepared as containing up to three sgRNAs and tissue culture regeneration protocols for Turkish Type eggplant cultivar are the significant successes of this study.