Can I eat eggplant if it’s brown inside?

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Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.

Can I use eggplant that is brown inside?

If your eggplant has turned brown because of enzymatic browning, it’s still perfectly safe to eat. The way you can tell this is the cause is if the eggplant only started to discolor after you cut into it.

How do you tell if an eggplant is going bad?

If an eggplant’s skin is getting withered and wrinkly, or if the fruit (yeah, eggplant is technically a fruit) is notably soft or squishy, or it just has soft spots anywhere, it’s rotting. If the stem is browning or developing mold – or if there’s mold anywhere else on it – it’s also time to discard the eggplant.

Can old eggplant make you sick?

If there isn’t any odor near the stem, then that eggplant is likely too old. … Eggplants are generally not poisonous but they do contain certain toxins in them which can cause one to become ill if eaten in large quantities.

Why does my eggplant turn brown?

The brown area is caused by sun scalding. If the scalding is not too severe, it can be removed and the eggplant eaten. … Poor-quality eggplant fruit are generally associated with low moisture and high temperature conditions. Also, overmature eggplant fruit will become dull colored and often develop a bronze appearance.

What should a ripe eggplant look like inside?

Ripe eggplants should be firm but not hard. Flesh should be white with a slight green tint (orange eggplants ripen orange/green inside). If you are unsure of your eggplant’s ripeness, cut one crosswise and check the seeds.

Is bitter eggplant safe to eat?

While you may want to suck out a little excess moisture—more on that in a minute—there’s really no need to combat bitterness, says Saffitz. Most of that unpleasant flavor profile has been bred out of eggplants, and current varieties are totally palatable as-is.

What can you do with old eggplant?

8 Ways to Cook with Eggplant
  1. Bake it. Cut the eggplant into strips and bake them, or slice into rounds, add a breaded or spiced coating, and bake for the beginning of eggplant Parmesan or a simple side dish. …
  2. Mash into a dip. …
  3. Roast it. …
  4. Toss it with pasta. …
  5. Grill it. …
  6. Stir-fry it. …
  7. Stuff it. …
  8. Braise it.

How long do eggplants last in the fridge?

To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days. Eggplant may also be blanched or steamed then frozen for up to six months.

Can you eat moldy eggplant?

If there’s any visible mold inside the flesh, the whole eggplant should be discarded. Mold permeates porous foods before it becomes visible, and can be toxic. If the rotted area is small and distinct, and the remaining flesh is firm and pale, feel free to cut away the affected section and cook the rest.

Is it OK to eat eggplant with black seeds?

If you notice black seeds inside the eggplant when you cut it open, throw it away, it has been sitting around too long and will be bitter. Eggplant are naturally sweet when fresh, and do not need to be salted for a long time to remove bitterness.

Should eggplant be soft?

Eggplant should be slightly firm but not hard,” says Leone. In other words, if you push on it with your finger and the veggie feels very soft, or you’re able to puncture the skin, it’s too far gone. A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach.

Why did my eggplant change color?

ANSWER: Genes from the past are changing the color and taste of the summer season eggplants. … With this change comes a bitter taste, Stephens said. The alkaloid solanine, found in plants of the nightshade family builds up to give the off- flavor.

What Colour does aubergine go when cooked?

Quick Answer: Why Does Eggplant Turn Brown When Cooked? Eggplant’s skin turns brown naturally when exposed to a high temperature. There are a few methods you can use to counteract this effect: boiling, steaming, microwaving, or deep frying it.

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