Having a bit of discoloration on the inside of an eggplant is actually fairly common and doesn’t necessarily indicate spoilage or make the eggplant unsafe to eat. Here’s a closer look at what causes eggplants to turn brown inside and when it’s still OK to use them.
What Causes Eggplant to Turn Brown Inside?
There are a few reasons why an eggplant might develop brown or darkened patches on the inner flesh while still being perfectly edible:
- Seeds – Eggplants contain many small seeds inside their flesh which are darker in color and can make the surrounding area appear browned when you cut into it.
- Oxidation – When an eggplant is cut open, the inner flesh is exposed to air which can cause it to oxidize and turn slightly brown just as a cut apple does.
- Maturity – As an eggplant ages and matures on the vine, its inner flesh and seeds naturally darken over time. Older, larger eggplants tend to have deeper brown hues.
- Varietal Differences – Some eggplant varieties such as the Italian graffiti eggplants and Indian baby eggplants have darker purple skin and flesh compared to classic globe eggplants.
The brown discoloration is purely a cosmetic issue and does not make an eggplant unsafe or undesirable to cook with. The flavor and texture remain unaffected.
When is a Brown Eggplant Still OK to Eat?
A eggplant that shows some inner browning can still be perfectly fine to eat as long as:
- There is no mushy or slimy texture – this indicates spoilage.
- There is no foul odor.
- Any brown areas are surface level and not penetrating deep into the flesh – deep brown spots can indicate overripeness or spoilage.
- There are no signs of mold growth.
To check an eggplant for freshness, examine the exterior for mushy spots, cuts or bruises. Give it a press to check for firmness – the skin should be taut and not indented. An overripe eggplant will feel spongy. Also look at the stem and cap – they should be green and not dried out.
How to Use Eggplant with Brown Spots Inside
As long as the brown areas are minimal and surface level, the eggplant can still be enjoyed in any recipe. Here are some ways to use it:
- Slice and grill or roast – Browning will diminish with cooking.
- Cube for kebabs or sautéing – Discoloration won’t be visible.
- Bake into casseroles or lasagna – Mixed ingredients will mask any blemishes.
- Purée for dips like baba ganoush – Blending will make a uniform color.
If the brown spots are very deep or extensive, you can trim them out before cooking. The remaining eggplant can be used as long as the overall quality still appears good.
Storing Eggplant to Prevent Browning
To minimize oxidation and premature browning:
- Store whole uncut eggplant in the refrigerator in a loose plastic bag. Leaving them uncovered can speed spoilage.
- Wrap cut surfaces tightly in plastic wrap if refrigerating partial eggplant.
- Minimize air exposure by using cut eggplant right away instead of storing.
- Keep a lemon half handy when preparing eggplant to rub on cut surfaces – the acid helps prevent browning.
- Use eggplant within 3-5 days for best quality and freshness.
Conclusion
Finding brown spots in an otherwise good quality eggplant does not mean it has gone bad. Discoloration naturally occurs as eggplants mature, oxidize when cut open, and through varietal differences. Look for firmness, lack of odor, and no mushiness or mold to determine if minor browning is still OK to eat. Trim away any large dark areas and use eggplant within a few days of cutting to prevent excessive deterioration.