You've got a whole eggplant on your cutting board and a knife in your hand. You slice through and see it — slightly shaded areas throughout your eggplant's flesh. Or maybe you lift an eggplant off the counter and find a bruise.
The brown patches that develop in eggplant aren't exactly appetizing, but are they safe to eat? And do they alter the remaining fruit's taste? Read on to find out what makes eggplant turn brown, how to prevent brown spots on eggplant, and whether eggplants with brown spots are safe to eat.
Why Do Eggplants Turn Brown?
Eggplants can have brown spots for two reasons: It's either the result of a process called enzymatic browning, or it's going bad. Enzymatic browning will only alter your eggplant's appearance, while a rotting eggplant will show additional indicators of spoilage.
What Is Enzymatic Browning?
Enzymatic browning is a process that occurs when certain fruits are exposed to air. The example you're most likely to know is apples turning brown once they're sliced.
An eggplant's flesh will start turning brown once it's exposed to oxygen, both before and after it's ripened. If an eggplant experiences trauma, such as an extreme temperature drop or physical injury, the fruit may undergo oxidation in certain areas, too.
It's a perfectly normal process, and foods that have reacted to oxygen in this manner are safe to eat. However, you can prevent enzymatic browning by adding an acid, such as lemon juice, to the exposed area.
Signs of Spoilage
Eggplant that is rotting or spoiling will produce obvious signs, in addition to browning and discoloration. These signs include:
- oozing bruises
- softness
- slimy texture
- funky, strong odor
- mold
- possibly bugs
If your eggplant is showing any signs of spoilage, toss it. Not only will the eggplant taste bad, it could make you sick.
Is Brown Eggplant Safe to Eat?
If an eggplant has brown spots or dark shading but shows no other signs of spoiling, such as softness, slime, or odor, then it's safe to eat. It's likely just been exposed to air and is experiencing enzymatic browning.
An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.
How to Prevent Brown Spots in Eggplant
There are several ways to prevent brown spots in eggplant, whether they result from enzymatic browning or decomposing.
Examine an eggplant carefully at the store before choosing one. Choose an eggplant that is firm and shiny and shows no signs of trauma, such as cuts, breaks, or bruises. Don't bag your eggplant with any items that could bruise or injure the fruit.
Additionally, you can delay enzymatic browning and rotting by keeping your eggplant properly stored in a safe environment.
- At home — Keep your eggplant on the counter or in a cool, dark place, away from fruits that produce ethylene gas. If you do store it at room temperature, keep it isolated and use within two days. Don't force your eggplant into a crisper drawer because you may break it and expose it to oxygen. You can also store eggplants in the fridge, but they don't like the cold temps, so you might see more browning inside.
- While you're cooking — After chopping or peeling your eggplant, cover it in lemon juice or store it in a mixture of cool water and lemon juice to prevent enzymatic browning.
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FAQs
A ripe eggplant should be firm to the touch. It may have a slight give when pressed, but it should bounce back. When you cut into an eggplant, the flesh should be mostly white. A few brown spots are fine, but if the eggplant is mostly brown—and slimy with an odor—it's likely gone bad.
How do you know if an eggplant has gone bad? ›
A ripe eggplant should be firm to the touch. It may have a slight give when pressed, but it should bounce back. When you cut into an eggplant, the flesh should be mostly white. A few brown spots are fine, but if the eggplant is mostly brown—and slimy with an odor—it's likely gone bad.
How to tell if eggplant is ripe inside? ›
Regardless of the type of eggplant you've got, don't leave fruits on the plant so long that the flesh becomes tough and the seeds firm up. The skin will look dull and take on a brown cast when fruits are overripe, and the flesh inside will be bitter. Fruits will feel slightly soft under gentle pressure when overripe.
What does over ripe eggplant look like? ›
A just ripe eggplant when sliced will have soft, well-formed but immature seeds; an immature and unripe eggplant will have no visible seeds; an overripe eggplant will have hard, dark seeds. (Seeds forming inside the fruit cause the skin to go from shiny to dull.)
Can you eat the middle of an eggplant? ›
Eggplant is a nightshade vegetable that comes into season during the summer months. Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside.
Is eggplant ok if a little brown is inside? ›
Answer. 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.
How to use an overripe eggplant? ›
Sweating the eggplant will give it a salty flavor and tender texture, while roasting the eggplant will make it smoky and will give it a golden crust. I sweat eggplant when I'm going to fry it for Eggplant Parmesan, and roast it when I'm making pasta with a caponata sauce.
When should you throw out eggplant? ›
Eggplant that is going bad may have dull skin or soft spots and a soft texture. The interior may be completely brown and slimy or may have an unpleasant odor. If your eggplant shows any of these signs, discard it.
What color is overripe eggplant? ›
Once the skin becomes dull, the eggplant is overripe and the flavor will quickly decline. If the skin is already turning golden in color, you're well past the best-by date, and that fruit is pretty much only good for seed saving.
Is under ripe eggplant safe to eat? ›
While solanine can be toxic, the levels in ripe eggplants are typically low and not harmful to humans when consumed in normal food quantities. However, it's crucial to avoid the plant's leaves, stems, and unripe fruit, as they have higher solanine concentrations.
When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.
Should eggplant be refrigerated? ›
Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don't intend to eat the eggplant within 2 days, it should be refrigerated.
How long does eggplant last in the fridge? ›
Eggplant will last between five and seven days in the refrigerator as long as the skin hasn't been removed or damaged. Cooked eggplant will last between three and five days in the refrigerator.
Can I eat eggplant that is green 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. They should be clearly visible.
