Eggplant, also known as aubergine, is a popular vegetable used in many cuisines around the world. When selecting eggplant at the grocery store or farmers market, many people expect the flesh to be a uniform shiny purple color. However, it’s not uncommon to cut open an eggplant and find brownish or tan streaks inside. So what causes this and is it safe to eat eggplant with brown flesh?
What causes brown streaks in eggplant?
The development of brownish coloration in eggplant flesh is natural and harmless. There are a couple of reasons it can occur:
- Seeds – Eggplant seeds are brown in color, and some of this pigment can leach into the surrounding flesh.
- Oxidation – When an eggplant is cut open and exposed to air, oxidation causes the flesh to slowly turn brown.
- Sunscald – Hot sun can sometimes burn or scald parts of the eggplant skin, resulting in underlying brown streaks.
- Maturity – As an eggplant overripens, its flesh will start developing brownish tones.
The brown streaks and flecks are simply a result of the eggplant’s natural color variations and imperfections. It does not indicate rot, mold or any safety issues.
Is it safe to eat brown eggplant?
Yes, it is perfectly fine and safe to eat eggplant that has brownish flesh. The brown color does not affect the eggplant’s flavor or texture.
As long as your eggplant is fresh and not overly soft, the brown internal color is just a cosmetic imperfection. Any brown spots should be shallow and limited to the surface flesh right under the skin.
Deeper brown streaks or a fully brown interior can be a sign of overripeness or spoilage. But minor brown discoloration is harmless.
Taste and texture
The brown spots or flecks in an eggplant have no noticeable impact on how it tastes. The flavor should be typical for a fresh eggplant – mild, slightly sweet and nutty.
Nor do the brownish markings affect the cooked texture, which should be tender and creamy. Any odd flavors or sliminess are more likely from overripeness than the internal color.
Nutrition
There is no nutritional difference between purple eggplant flesh and brown eggplant flesh. Regardless of color, eggplant is low in calories and high in beneficial nutrients like:
- Fiber
- Potassium
- Manganese
- Copper
- Vitamin K
- Vitamin B6
- Phytonutrients like nasunin
So brown eggplant provides the same nutritional value as fully purple eggplant.
When to avoid brown eggplant
While minor brown markings are fine, you should avoid eggplant with any of the following traits:
- Very soft – This indicates overripeness and possibly spoilage.
- Deep or extensive brown areas – The flesh should not be brown throughout.
- Slimy texture – Slime signals spoilage.
- Off odors – Eggplant should smell fresh. Avoid any foul scents.
- Moldy spots – Toss any eggplant with visible mold.
- Severe shriveling – Extreme wrinkling is a sign of age.
- Water-soaked appearance – This shows deterioration.
If the entire interior of the eggplant is brown, or if the flesh is very soft, mushy and foul-smelling, it is best to discard it.
What to do with brown eggplant
If your eggplant has just a few minor brown streaks but still looks and smells fresh, you don’t have to do anything special. Use it just as you would a pristine purple eggplant.
Some simple ways to use up eggplant with brown markings:
- Roast, grill or broil slices as a side dish
- Saute chunks in a pasta sauce or stew
- Blend into baba ganoush or eggplant dip
- Coat in breadcrumbs and pan fry as eggplant parmigiana
- Layer in a vegetable lasagne
- Chop and add to curries, chili or soup
The brown flecks tend to camouflage and get lost as the eggplant cooks and mixes with other ingredients and sauces. The mild flavor won’t be noticeable.
If the brown spots are very superficial, you can trim them away with a paring knife or vegetable peeler before cooking. But this is unnecessary if they seem confined to the skin.
Hide brown color in baked dishes
For eggplant that is still fresh but has deeper brown streaks, use it in baked casseroles and dishes that will help obscure the color:
- Eggplant parmesan
- Moussaka
- Caponata
- Ratatouille
- Vegetable tian
- Eggplant pizza
- Baked ziti
Baking helps mask any off-putting appearance, while salsa-like sauces and cheese overlays add coverage too.
Puree for dips and spreads
Deeply blending or pureeing the eggplant into spreads and dips is an easy fix for more extensive brown color:
- Baba ganoush
- Eggplant caviar
- Eggplant dip
The fresh garlic, lemon, tahini and other seasonings in these recipes keep the flavors lively, while the fine puree helps obscure unwanted color variations.
Storing cut eggplant
Once an eggplant is sliced open, exposure to air causes the flesh to start oxidizing and turning brown. To prevent this:
- Use cut eggplant right away, or
- Store tightly wrapped in plastic wrap in the refrigerator for 1-2 days.
Acid from lemon juice can also slow down browning. You can toss cut eggplant chunks with a squirt of lemon juice and water before refrigerating in a sealed container.
Can you freeze eggplant?
Freezing is another storage option if you can’t use up your eggplant quickly enough. To freeze:
- Cut eggplant into 1/2 inch cubes or slices.
- Blanch in boiling water for 2 minutes to stop ripening.
- Drain, pat dry and spread in a single layer on a sheet pan.
- Freeze solid, then transfer to freezer bags.
Frozen eggplant cubes or slices will keep for about 10-12 months. They’ll work great in cooked dishes straight from frozen.
Picking a fresh eggplant
To avoid finding brown flesh inside, pick an eggplant with the following characteristics:
- Smooth, shiny skin – Dull or wrinkled skin can mean overripeness.
- Firm – It should feel heavy and solid, not spongy.
- Vibrant color – Deep purple is best, not dull brown.
- Fresh green cap and stem – Avoid any yellowing or dryness.
- Unblemished – No soft spots, bruises or scars.
The shape you choose – oval, teardrop or round – does not affect quality or freshness. Go by the markers above.
Eggplant varieties
While the most common eggplant found in grocery stores is the large, oval shaped glossy purple-black Italian variety, there are many other types to try:
Italian
This classic teardrop or egg-shaped eggplant has deep purple skin and mild flesh. Great for slicing, baking, and sautéing.
Japanese
More slender and smaller than Italian, with thinner skin, moist flesh and fewer seeds. Good for grilling and stir fries.
Chinese
Round or oblong shape with tender jade green skin and few seeds. Mild taste works well in stir fries or braises.
Thai
Tiny, round green or white eggplants perfect for quick cooking in Thai curries and soups.
Indian/Asian
Oval or teardrop shaped with striking dark purple skin flecked with white. Creamy texture when cooked.
Italian White
Shaped like an egg, with white skin and flesh. Mild flavor. Great breaded and fried.
Fairytale
Adorable miniature fruit shaped like eggs or cylinders. Purple and white varieties. Nice roasted or grilled whole.
Graffiti
Vibrant purple with yellow and white striped markings. Fun sliced and sautéed or broiled.
| Eggplant Variety | Characteristics | Best Cooking Methods |
|---|---|---|
| Italian | Large, oval, purple skin, mild flesh | Baking, sautéing, slicing, parmesan |
| Japanese | Slender, smaller, thin skin, moist | Grilling, stir fry |
| Chinese | Round, green skin, tender | Stir fry, braise |
Health benefits of eggplant
Alongside its appealing texture and versatility in cooking, eggplant also provides significant health benefits:
- Low calories – Just 20 calories in 1 cup raw. Also low carb.
- Fiber – The skin contains insoluble fiber. Helps relieve constipation.
- Potassium – Needed for heart health, nerve transmission and hydration.
- Antioxidants – Contains nasunin and other antioxidants that fight free radicals.
- Iron – Provides iron to prevent anemia and boost energy.
- Manganese – Required for bone health and wound healing.
- Vitamin K – Essential for proper blood clotting.
- Folate – Important for cell growth and pregnant women.
Eggplant belongs to the nightshade family of vegetables, along with tomatoes, potatoes and peppers. While very healthy for most, nightshades can cause inflammation issues for some people.
Lowers blood cholesterol
The fiber, vitamins and minerals in eggplant all support heart health. There is also evidence that a compound called nasunin helps reduce LDL “bad” cholesterol levels.
May benefit brain function
The free radical-fighting power of nasunin is believed to protect brain cells from damage that can lead to cognitive decline. More research on this effect is needed.
Helps blood sugar control
The fiber and low glycemic impact make eggplant a good choice for people with diabetes. It helps regulate blood sugar response after meals.
Conclusion
Minor brown streaking inside an otherwise fresh eggplant is harmless and does not indicate spoilage or inferior taste or nutrition. The brown color naturally develops from seeds, oxidation or other factors.
While deep brown hues can seem unappetizing, the eggplant is still perfectly safe to eat as long as it is firm and not slimy. Simply trim away severe brown areas or use cooking methods that help mask the appearance.
To avoid internal browning, select eggplants with smooth, tight skin and no wrinkling or soft spots. Store cut eggplant tightly wrapped in the refrigerator to prevent air exposure. When cooked into dishes, the mild flavor and texture of brown eggplant flesh is imperceptible.
So while presentation matters for some recipes, in most cases the brown spots are just a superficial flaw. Don’t let them stop you from enjoying the incredible versatility, nutrition, and taste of fresh eggplant.
