Is It Safe to Eat Eggplant with Brown Insides?
The flesh of the eggplant should be white when viewed from the inside. You have a knife in one hand and an entire eggplant on your chopping board. When you cut through, you’ll discover that the flesh of the eggplant has some slightly darkened spots. Or perhaps you discover a bruise when you lift an eggplant off the counter.
Though unappealing, are the brown patches that appear on eggplant safe to eat? And do they change the flavor of the remaining fruit? Continue reading to learn why eggplant turns brown and how to avoid it.brown patches on eggplant and if it is okay to eat eggplant that have brown spots.
Why Do Eggplants Turn Brown?
Brown patches on eggplants can occur for two reasons: either the eggplant is deteriorating or enzymatic browning is taking place. A rotting eggplant will exhibit additional signs of decomposition, whereas enzymatic browning will merely change the appearance of your eggplant.
Enzymatic Browning: What is it?
When some fruits are exposed to air, a process known as enzymatic browning takes place. You’re probably most familiar with the example of apples becoming brown after they’re sliced.
Anytime an eggplant comes into contact with oxygen, whether before or after it ripens, its flesh will begin to turn brown. An eggplant may also experience oxidation in some regions of the fruit if it is physically harmed or undergoes an excessive temperature drop.
Foods that have reacted this way to oxygen are safe to eat; it’s a perfectly typical procedure. However, by applying an acid, like lemon juice, to the exposed region, you can stop enzymatic browning.
Signs of Spoilage
Browning and discoloration are not the only visible indicators that an eggplant is rotting or decomposing. Among these indicators are:
- dripping softness
- bruises
- slimy texture;
- musty, pungent smell;
- mold
- probably bugs
Throw away your eggplant if it appears to be spoiled in any way. The eggplant will taste awful, and it may even cause you to become ill.
Is It Safe to Consume Brown Eggplant?
An eggplant is safe to eat even if it has black shading or brown patches but no other visible indicators of deterioration, including softness, slime, or odor. It’s most likely going through enzymatic browning because it was just exposed to air.
If an eggplant has brown patches and looks spoiled, moldy, or has bugs on it, it should not be eaten. It ought to be discarded.
How to Keep Your Eggplant Free of Brown Spots
Whether brown spots on eggplant are caused by decomposition or enzymatic browning, there are a few strategies to avoid them.
Before selecting an eggplant, closely inspect each one at the store. Pick an eggplant that is bright, firm, and free of injuries like bruising, cracks, or cuts. Avoid putting anything in your eggplant bag that can damage or bruise the fruit.
Additionally, by storing your eggplant correctly and in a secure location, you can postpone enzymatic browning and rotting.
- At home, store your eggplant on the counter or in a cold, dark spot away from fruits that emit ethylene gas. If you do store it at room temperature, make sure it’s separated and used within two days. Do not shove your eggplant into a crisper drawer since it may crack and be exposed to oxygen. Eggplants can also be stored in the refrigerator, but they dislike cold temperatures and may brown more quickly inside
- To prevent enzymatic browning, cover or store your eggplant in lemon juice after cutting or peeling it.
