Have you been wondering about how to remove brown spots from eggplants? You like them, all right but when they turn brown before you cook them you are exasperated. Removing brown spots from eggplants is only a tiny little secret. Anybody who uses eggplants regularly in their kitchen / dishes will know it by heart. But if you aren’t familiar, do not worry.

Eggplant, otherwise called as brinjal or aubergine is native to Asia. Although the Asians use it in abundance, its use in Italian, Middle Eastern and Greek cuisines is widely known all over the world. For starters, the hugely popular eggplant parmesan is one staple diet being cooking all over the world. Eggplant is also cooked, baked, fried or simply boiled and tossed to make salads.

When you cut and cube eggplant and leave them on your cutting board of kitchen platform for a few minutes, they tend to develop brown spots. This discoloration is a sort of chemical reaction. Read on to know how to remove the brown spots.

How to remove brown spots from eggplants

• The first and simplest of procedures to remove brown spots is to wash them after they develop those spots, having been left for a long time after cutting. Put them in a colander and rinse the eggplant in running water. This should remove the spots. Otherwise, as soon as you cut them drop the eggplant cubes in water and use it when you are ready with other ingredients. This way, the eggplant will not develop brown spots.
• You could also toss lemon juice and salt in the eggplant pieces after they are chopped. This will prevent the eggplant from getting discolored. However, this might change the taste of your dish because of the lemon content. Before using the eggplant pieces for your dish, run them through water to rid them of lemon taste.
• Still the best practice is to use the eggplant as soon as it is cut before they turn brown. This will also prevent any loss of nutrients and vitamins. Eggplant has Thiamine, Riboflavin, Niacin, Pantothenic acid, Vitamin B6, Folate, Vitamin C, Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc.

Image Credit: worldcommunitycookbook.org