Eggplant fruits (Solanum melongena L.) are highly consumed globally for their abundant nutraceutical content. However, the processing of eggplant generates significant amounts of solid waste, leading to environmental concerns due to rapid spoilage. But eggplant waste, which is rich in protein, chitin, carotenoids, and enzymes, has garnered recent interest for the recovery of these valuable components as marketable products. Hence, understanding extraction process parameters to effectively design an applicable optimization strategy could enable these improvements. Enzymatic hydrolysis offers a promising method for carotenoid extraction due to its specificity and mild processing conditions, preserving the integrity of the target compounds. This chapter explores enzymatic hydrolysis as a method for extracting carotenoids from eggplant peel, with a focus on optimizing key parameters for enhanced recovery. The optimization includes enzyme concentration, pH, temperature, and reaction time using response surface methodology (RSM) to maximize carotenoid yield. Various analytical techniques, such as spectrophotometry and chromatography, have been employed to assess the efficiency of enzymatic hydrolysis and quantify the extracted carotenoids. The findings presented in this chapter contribute to the development of sustainable methods for valorizing agricultural by-products and extracting valuable compounds from eggplant peel.