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Why do eggplants turn brown when cut?

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Freshly-cut eggplant, when exposed to the air, quickly oxidizes and turns black, kind of the way an apple goes brown after it is cut and exposed to air. Black eggplant can ruin the appearance of a dish. To prevent this from happening, prepare a bowl of water in advance prior to cutting eggplant. read more

Conventional wisdom from my grandma says salt, but juice from a citrus fruit will do the trick, even diluted, this will also do with any fruits that brown. Most cooking processes for eggplants are cooking/roasting till soft, I wouldn’t worry too much if it turned brown. The taste is unaffected. read more

Freshly-cut eggplant, when exposed to the air, quickly oxidizes and turns black, kind of the way an apple goes brown after it is cut and exposed to air. Black eggplant can ruin the appearance of a dish. To prevent this from happening, prepare a bowl of water in advance prior to cutting eggplant. Then add a tablespoonful of milk to it. read more

An eggplant can keep for a couple of weeks in your refrigerator, but tends to oxidize and go bad very quickly once its protective purple skin is punctured. Like apples, cut eggplant will begin to turn brown shortly after being exposed to the air. read more

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