Why is my eggplant brown inside? If you have this question in mind and you are looking around for an authentic answer, wait for a while. For one thing, in this blog post, I am going to deal with this topic and I am sure you will get all you’re your queries answered.
The most undesirable thing is to eat a decaying vegetable. However, it is difficult to decide what to do with the eggplant—keep it or discard it. Well, you should keep in mind that this fruit is extremely unpredictable and that’s why there could be a variety of reasons for your eggplant to be brown inside.
The majority of the time the eggplant will be brown in the middle because it has been rotten, has undergone the process of enzymatic browning, or suffering from internal shading due to external trauma. The eggplant you eat is brown inside as it is bad, but you can consume an eggplant that has any shade.
If you want to know the reason why your eggplant is turning brown inside, keep reading. This article provides information to determine the reason your eggplant is turning brown. Continue reading to find out more information.
3 Reasons Why Eggplants Are Brown Inside
There are three major reasons why eggplants turn brown inside The eggplant itself is unhealthy, the process of enzymatic browning, or internal shading. Each of these possible causes is extremely normal and is commonplace to come across. Let’s look at each of these causes in a more in-depth form.
It’s Gone Bad
The main reason an eggplant becomes brown inside is that it has become rotten. Like any other vegetable or fruit, the eggplants get rotten and brown. Eggplants that have turned brown because of the date they expire are usually stinky, mushy and may show additional signs of spoilage as well. Here are the most frequent indicators that your eggplant is not in good condition:
Brown inside
Soft
Not shining
Slimy
Odors and spots that are rotting
Mold
Flies and bugs swarming on the fruit
If your eggplant’s brown color is associated with any of the symptoms listed above the chances are that your plant is poor. Throw the entire plant away and find a different eggplant instead. It is not recommended to eat eggplants after they’ve spoiled.
Enzymatic browning
It may seem like a complicated concept to comprehend however, you’ve probably experienced it at one time or some other. Have you ever noticed after cutting into an apple, the fruit that is cut along the cutline starts turning brown? This is a great illustration of the enzymatic process that causes browning.
Browning caused by enzymes is not the same thing as the fruit becoming bad. In fact, it is merely a chemical reaction that results in the fruit being oxygenated by the air surrounding it. If you haven’t attended a chemistry course for a while, Oxidation is an enzymatic reaction that arises due to oxygen being added to it.
The plant could be brown due to enzymatic browning when the eggplant was only brown after you cut open and then let it sit. If you cut it open and saw that it was perfect, and then returned a few minutes later and found that it had turned brown then enzymatic browning is the most likely cause.
If your vegetable is the victim of enzymatic browning, you’re fortunate! There’s something wrong with it. It actually was able to react to oxygen in the same way that healthy eggplants do which is oxygenation! You are free to cook your favorite eggplant, as you normally do since it’s safe to consume.
Shading
Sometimes, the eggplants may be spotted with odd brown spots that appear uneven when you cut the open eggplant. While enzymatic browning may not be the sole reason for the brownish color within your eggplants, it is oxidation that may be the cause.
When your plant was growing, it is likely that the fruit had some sort of trauma like being dropped or exposed to freezing temperatures. In this case, the eggplant could undergo uneven oxidation that results in spots of brownish shading on its inner.
Enzymatically browned eggplants are safe to consume as are those with a dark shade due to trauma. Simply cook your eggplant and then enjoy it. The browning caused by trauma doesn’t mean the eggplant has been overtaken by bugs or bacteria.
Can I Eat Eggplants With Brown Shading?
If the brown hue isn’t associated with other indicators of spoilage, or insect infestation, it is absolutely safe to eat eggplants that have brown shades. Because eggplants are incredibly volatile and prone to change color, they may quickly turn brown upon cutting them open or after exposure to cold temperatures.
There’s nothing terribly dangerous about eating eggplants that have brown hues. They’re likely to taste no more or less. However, they might not look quite as attractive as the beautifully perfect eggplants you see in pictures.
Eggplants Are Sensitive
It is important to remember that eggplants are very sensitive and perhaps even more than apples. This means that you can anticipate the color of your eggplant to change very quickly. It’s not an indication the eggplant’s condition is rotten. It’s a sign of how sensitive these foods are.
Keep this in mind and do not fret if your eggplant starts to brown very quickly. One thing you can do is to put off cutting an eggplant till the very last possible second. So it has less exposure to oxidation and will appear as if it is ripe and consume it as soon as you cut it.
Tips For Picking The Perfect Eggplant
The process of picking a ripe, ripe, and ripe eggplant is fairly simple. Because of their unique appearance, it’s easy to identify a mature eggplant than other varieties of fruit and veggies. In the majority of cases, all you need to do is observe the appearance of the eggplant and feel its firmness to know whether it’s ripe.
Appearance
Ripe eggplants will be covered in an ethereal sheen that is smooth and pleasing in appearance. The appearance of the eggplant is like it’s been perfected with wax. If the eggplant appears uneven or less than waxy, it’s not yet mature enough.
Firmness
One of the biggest indicators of when your eggplant’s perfectly ripe for picking is firmness. Fresh eggplants should feel firm. The skin can rebound back when you apply a little pressure. The overripe ones, on the contrary, will not bounce back like before, and will instead feel mushy.
FAQS
Are eggplants harmful if they brown inside?
Eggplant flesh may be brown to tan spots surrounding the seeds. If this is what you’re talking about the flesh is edible. In the event that the flesh appears darker colored brown, then the eggplant could be rotting and must be removed.
What happens when you eat poor eggplant?
Avoid eating eggplant when it is bad, as the smell and taste can be unpleasant. It is also advised to avoid eating eggplant if you notice bumps or bruises to the flesh, cracks on the peel or skin. If the eggplant has aged it may not be as strong and the flesh could separate away from its skin.
What hue is the interior of an eggplant supposed to be?
Eggplant flesh can appear with light brown or tan-colored spots on the outside of the seeds. If this is what you’re talking about the flesh is edible. In some cases, if the eggplant becomes too old, the interior may become brown, and eventually become rotten.
Why do my eggplants turn brown?
The brown spot is caused by the sun burning. If the scalding does not appear excessive, it could be removed, and then the eggplant will be eaten. The poor quality of eggplant is typically related to low moisture and high temperatures. In addition, the eggplant that is overripe tends to dull and have a bronze appearance.
How to tell the difference between good and bad eggplant?
After a few days of the initial improvement, things begin to decline and eggplants stop being firm and become soft. It’s not quite as shiny anymore. The skin begins to appear thin and shriveled. When you cut it, your eggplant may appear slimy. When cut, the flesh turns brown. Seeds are slimy. There are spots of rotting in the fruits.
When you should not eat eggplant?
If the skin of an eggplant is becoming wrinkled and withered or if the flesh (yeah it’s technically an edible fruit) is extremely soft or squishy or has soft spots everywhere there, it’s probably getting rotten. The stem may be turning brown or growing mold, or if there’s mold elsewhere on the stem, it’s time to throw out the eggplant.
What would a perfectly ripe eggplant look like?
The ripe eggplants must be firm, but not too hard. Its flesh must be clear and have a little green tint (orange eggplants are ripe when they turn green/orange inside). If you’re unsure about the ripeness of your eggplant, slice one in half crosswise, then check the seeds.
Is it safe to eat bitter eggplant?
While it’s possible to take out a little excess moisture – more on the subject in a moment — there’s no reason to fight bitterness. A large portion of the unpleasant flavor was bred from eggplants, and the current varieties are completely acceptable.
How can I make use of old eggplant?
8 Ways to Cook With Eggplants Bake them. Slice the eggplant into strips and bake them. Alternatively, cut into rounds, then add a spiced or breaded coating and bake to create the start of the eggplant Parmesan or a delicious side dish. Mash into a dip. Bake it. Mix the pasta with it. Cook it. Stir-fry it. Stuff it. Braise it.
Are you able to get food poisoning due to eating eggplant?
While you’d need to consume an enormous amount of raw eggplant to cause adverse effects to be deadly, Glatter said eating raw eggplant is still a risk for nausea as well as vomiting and diarrhea.
How long will eggplants last in the refrigerator?
To chill, wrap it in a clean towel and put it in a container that is reusable or a plastic bag with perforations in the crisper part of your fridge to be used within 5 to 7 days. Eggplant can also be blanched, steamed or and put in a freezer for up to 6 months.
Can you consume eggplant with black seeds?
If you see seeds that are black inside the eggplant after cutting the eggplant open, discard it because it’s been sitting in the fridge for too long and is bitter. Eggplants are naturally sweet when they are fresh, and don’t require salting for a long period of time to get rid of bitterness.
What are the diseases of eggplants?
Bacterial Wilt (causal agent Ralstonia solanacearum) along with Phomopsis fruit decay (causal agent: Phomopsis vexans) are two major ailments that hinder the production of eggplant in countries like Bangladesh. The only integrated options for tackling both diseases are available at present, and the farmers apply pesticides to get rid of them.
Why is my eggplant’s fruit changing color?
The light-colored eggplants are susceptible to turning yellow when they’re nearing the point of being overripe. … A different typical reason for the yellowing of eggplants is sunburn. It occurs when leaves are damaged or removed, which exposes the skin of the tender, young fruit to excessive ultraviolet radiation.
What caused my eggplant to change color?
Genes from the past are altering the taste and color of the summer season’s eggplants. … This modification comes to an unpleasant flavor, Stephens said. The alkaloid, solanine, which is present in the plants of the nightshade family, increases to produce the off-flavor.
Wrapping up
If your eggplant is dark brown on the inside, there are three possible causes: the vegetable is either rotten, has experienced an enzymatic browning, or has regular shading. As you would expect, a bad-looking eggplant is best discarded and should not be consumed. The consumption of a damaged or rotting eggplant can be very risky. Better be on the safe side, rather than sorry, as they say!
It is safe to consume eggplants that have any kind of browning. Eggplants are just a fruit that may develop a slight brown due to exposure to trauma or oxygen when growing. The browning doesn’t indicate the eggplant as bad or in any way under-ripe.
If you wait until the final possible second to cut your eggplant, you will be able to reduce some browning and oxidation. While it’s not possible to avoid browning completely, being cautious about the timing of your eggplant can aid in achieving the most effective outcomes. It’s the same with picking the best-quality eggplants. Make sure you wait for the ideal moment to select a perfectly ripe eggplant.
