Eggplant that is brown inside can be concerning for some people. However, brown discoloration alone does not necessarily mean the eggplant is bad. Here are some quick answers to common questions about eating eggplant with brown interiors:
What causes eggplant to turn brown inside?
There are a few reasons an eggplant might develop brown spots or streaks on the inside:
- Oxidation – When an eggplant is cut open and exposed to air, it can start to oxidize and turn brown. This is similar to how apples or avocados turn brown after being sliced.
- Overripening – An overripe eggplant’s flesh will start to deteriorate and become brown and mushy.
- Cold damage or chilling injury – If an eggplant suffers cold damage during storage or transportation, brown streaks can form inside it.
- Diseases or pests – Certain fungal or bacterial diseases that affect eggplant can cause internal browning.
Is it safe to eat brown eggplant?
In most cases, minor brown spots or streaking on the inside of an eggplant does not make it unsafe to eat. Here are some guidelines on when it’s okay to eat brown eggplant:
- If the brown areas are small and limited, the eggplant is likely still fine to eat. Simply trim off any very soft or mushy parts.
- If the brown areas are more widespread but still somewhat firm, the eggplant is probably okay. Taste a small piece first to check for any off flavors.
- If the majority of the interior is very dark brown and mushy, it is best to discard the eggplant.
- Make sure the exterior of the eggplant looks fresh, with no mold, slime, or wetness.
- If you notice a foul odor, it is safest to throw it out.
Proper storage can help prevent an eggplant from deteriorating and turning brown inside. Store eggplants whole and uncut in the refrigerator and use within 3-5 days for best quality.
What causes the brown mushy spots in eggplant?
The brown mushy spots that can develop in some eggplants are most often caused by overripening. As an eggplant ages past its prime, the flesh starts to rapidly break down, turning brown, mushy and translucent in spots.
This overripening occurs faster if the eggplant is stored at warmer temperatures. Refrigeration can help slow the breakdown process and preserve freshness.
Other potential causes of mushy brown spots include:
- Mechanical damage – Bruising during handling and shipping can trigger mushy spots.
- Chilling injury – Exposure to cold temperatures can damage membranes in the eggplant flesh.
- Diseases – Fungal infections like anthracnose or verticillium wilt can create wet rotten spots.
Regardless of the cause, brown mushy areas should be trimmed and discarded before eating or cooking with an eggplant.
What does brown or black seeds inside an eggplant mean?
Finding brown or black seeds inside an eggplant is usually normal and not something to be concerned about. As eggplants ripen, it is common for their seeds to progressively turn from white to yellow, then tan, and finally brown or black in fully ripe fruit.
Dark seeds indicate the eggplant is fully mature. Mature seeds can begin germinating more readily than fresh white ones. So brown or black seeds are a good sign if you plan to collect and grow the seeds.
Occasionally, very dark mushy seeds can be a sign of overripening or disease. But in most cases, you don’t need to worry about moderate seed discoloration in an otherwise good looking eggplant.
Can you eat an eggplant if the inside has black spots?
Finding small black spots or flecks inside an eggplant does not necessarily make it unsafe to eat. Black spots can occur for a few different reasons:
- Seeds – Mature eggplant seeds are black in color. Seeing a few black seeds is normal.
- Oxidation – Cut surfaces of eggplant flesh will slowly turn brown then black when exposed to air. This is harmless, but the discolored areas can taste more bitter.
- Disease – Certain fungal or bacterial diseases can cause black or dark brown lesions inside eggplants.
Here are some guidelines on when it’s okay to eat an eggplant with black spots:
- If the spots are small and scattered, simply trim them and enjoy the rest of the eggplant.
- If the spots are more numerous but still localized, cut away the affected areas and cook the remainder.
- Discard any eggplant with large dark mushy spots, extensive black areas, or a bad odor.
Proper post-harvest handling and storage at cool temperatures can help prevent black spot development in eggplants.
What causes the black lines inside eggplants?
Black lines or streaks found on the inside of eggplants are most commonly caused by internal bruising or chill damage:
- Bruising – Rough handling during harvesting, packing and transport can result in impact bruises. These damaged areas oxidize and turn black when the eggplant is cut open.
- Chilling injury – Exposure to cold temperatures (below 50°F) can injure the delicate tissues of eggplant flesh. This damaged tissue turns dark and streaky when oxidized.
Overripeness, disease infection, and nutrient deficiencies can also sometimes contribute to internal black streaking of eggplants.
Small black lines usually do not affect eggplant flavor or safety. But it’s best to trim off any very dark, mushy areas before cooking.
Is it safe to eat brown eggplant during pregnancy?
During pregnancy, it’s generally considered safe to eat eggplant that has some brown discoloration inside. Avoid eggplant that is very brown throughout or has dark mushy spots, as this indicates overripeness or spoilage.
Thoroughly cooking any eggplant helps ensure food safety for pregnancy as high heat kills potentially harmful bacteria that could be present.
The main food safety concern with produce like eggplants for pregnant women is toxoplasmosis infection. This infection is transmitted by undercooked meat and contaminated soil or water. Washing and peeling eggplant helps remove any traces of contaminated dirt.
Beyond food safety, eggplant is an excellent nourishing food for pregnancy. It provides vitamins, minerals, antioxidants and dietary fiber.
Can you cut out the brown bits of eggplant and still eat it?
Yes, it is perfectly fine to cut away any brown portions of an eggplant and eat the rest. Just follow these guidelines:
- Trim off all soft, mushy brown areas – these deteriorated sections will not taste good.
- Remove any brown streaks or areas that are very dark in color.
- Make sure no brown discoloration remains on the parts you intend to eat.
- Wash the eggplant thoroughly after cutting away brown spots to prevent the spread of fungi and bacteria.
- Cook the eggplant promptly or refrigerate for no more than 1-2 days after cutting.
With minor brown spots, simply paring away the affected tissue can salvage the bulk of the eggplant flesh. But if brown areas are extensive, it is safer to discard the entire fruit.
Can you still cook and eat eggplant with black seeds?
Yes, it is perfectly fine to cook and eat eggplants that have seeds turning black. This black or dark brown seed coloration is simply a sign of ripening.
Mature, dark seeds do not negatively affect the flavor or texture of the surrounding eggplant flesh. Any bitterness or off-flavors would come from overripeness of the flesh, not the seeds themselves.
So go ahead and use eggplants in cooking even if the seeds inside have turned from white to brown or black. The only concern would be if the seeds become very dark and mushy, which may indicate rotting.
Can rotten spots in eggplant make you sick?
Yes, rotten or decayed areas in an eggplant can potentially make you sick. Eggplants with brown or black mushy spots should be avoided due to a few risks:
- Foodborne illness – Bacteria like salmonella, listeria and E. coli can grow in the nutrient-rich environment of rotting eggplant flesh.
- Toxins – Decomposition allows fungi to produce mycotoxins that can cause illness if ingested.
- Off-flavors – Enzymatic decay and microbial growth leads to foul, bitter flavors.
- Digestive issues – The cell walls in rotten eggplant break down rapidly, which can lead to gas and discomfort when eaten.
To avoid sickness, inspect eggplants for mushy spots and discard any with extensive dark, wet decay. Cooking does not make rotten eggplant safe for consumption.
What happens if you eat rotten eggplant?
Eating eggplant that has started to rot exposes you to potential foodborne pathogens and toxins that can lead to illness. Symptoms vary based on the contaminant but may include:
- – Nausea, vomiting
- – Abdominal cramping, diarrhea
- – Fever, headache
- – Gas, bloating, discomfort
Consuming high levels of mycotoxins like aflatoxin from moldy eggplants can lead to extreme nausea, abdominal pain, and liver damage.
In severe cases, food poisoning from pathogens like E. coli or salmonella can progress to life-threatening conditions like hemolytic uremic syndrome.
Pregnant women are at higher risk for complications from consuming contaminated eggplant. Rotten eggplant should always be thrown away rather than risk eating it.
Can you still use an eggplant if it has brown spots inside?
Here are some guidelines for using an eggplant with internal brown spots:
- If the brown spots are minor – Peel and slice off spots. Use remainder of eggplant as normal.
- If brown spots are widespread – Consider cooking rather than eating raw. Heat can kill bacteria.
- For mushy brown areas – Trim completely. Avoid if moldy or foul smelling.
- When in doubt – Toss it out. Don’t risk eating if overly brown.
Properly stored, fresh eggplant can develop a few harmless brown spots due to oxidation and still be usable. But deep brown streaks or mushy rotted texture indicates it should be discarded. Small soft spots can be cut away, but the eggplant should be cooked promptly after cutting.
Can you eat eggplant with black flecks inside?
Eggplant with small black flecks or spots inside can generally be eaten if the surrounding flesh appears and smells fresh. Potential causes include:
- Seeds – Mature seeds naturally turn black.
- Oxidation – Cut surfaces exposed to air turn black.
- Bruising – Internal impact spots turn dark when oxidized.
Isolate flecks to a small area of otherwise firm white flesh indicates freshness. Trim away any soft or mushy spots which may signal decay. Cooking is recommended to ensure safety and minimize bitterness.
Avoid eggplant with extensive dark streaks inside or black areas accompanied by foul odors, sliminess, or mold growth. Discard if uncertain; it is not worth getting sick over contaminated eggplant.
Conclusion
While brown or black discoloration inside an eggplant can raise concerns, in many cases it may be harmless or limited enough that the remainder of the vegetable is still usable. Carefully trimming away any decayed or unappetizing spots can allow salvaging a large portion of the eggplant flesh. However, rotten textures or extensive dark streaks indicate the entire fruit should be discarded. With proper post-harvest handling and refrigerated storage, brown spots can be minimized in eggplants. When buying eggplants, examine the interior at the store and avoid any with advanced internal breakdown.
