What’s the ideal way to keep eggplants from turning brown after cutting?

Question

Learn the best eggplant browning prevention tips. Discover how a little salt or acid can keep your cut eggplant from discoloring before you cook it.

Answer 1

To prevent eggplants from browning after cutting, immediately soak them in a bowl of cold, salted water or brush them with lemon juice. This inhibits oxidation, which causes the discoloration.

Detailed Explanation:

Eggplants brown quickly after being cut due to a process called enzymatic browning. This occurs when enzymes in the eggplant are exposed to oxygen, leading to oxidation and the formation of brown pigments. Here's a step-by-step guide to prevent this:

1. Prepare a Solution: Fill a bowl with cold water and add about 1-2 tablespoons of salt per quart of water. Alternatively, prepare lemon juice by squeezing fresh lemons.

2. Cut the Eggplant: Cut the eggplant as needed for your recipe.

3. Immediate Immersion or Application: Immediately submerge the cut eggplant pieces in the salted water solution, ensuring they are fully covered. If using lemon juice, brush the cut surfaces thoroughly.

4. Soak or Let Sit: If using salted water, let the eggplant soak for about 15-30 minutes. This helps draw out some of the bitterness as well. If using lemon juice, let it sit for a few minutes.

5. Rinse and Pat Dry: If using salted water, rinse the eggplant under cold water to remove excess salt. Pat the eggplant dry with paper towels before cooking.

Pro Tip:

Don't soak the eggplant for too long in salted water, as it can make the eggplant overly salty and affect its texture. 15-30 minutes is usually sufficient.