How to Tell If Brown Eggplant Is Bad

Eggplant can boast a deep brown-purple hue.

Eggplant is a member of the nightshade family, which also includes vegetables such as potatoes, tomatoes, and chili peppers. Composed of nearly 95% water, eggplant is classified as a fruit. Eggplant, which is termed "aubergine" in France and England, originated in India where it remains in high production. China, Egypt, Japan and Turkey also produce a lot of eggplant. Eggplant may be bright purple or white, but deep brownish purple eggplant is the type most commonly sold in the United States.

Instructions

1. Examine the eggplant's skin. If the skin looks dull, scarred, old or wrinkled, or if the color has turned from deep purple-brown to just plain brown, it may not be suitable for eating.

2. Look at the stem and cap of the eggplant. They should appear to be green and fresh. If they look brownish or dead, the eggplant may be too bitter.

3. Touch the eggplant all over to check for soft spots. A fresh eggplant is firm to the touch. Soft spots are an indication of over-ripeness or rot. The University of Illinois suggests pressing your thumb into the eggplant. If the depression from your thumb remains, the eggplant is too mature.

Tips & Warnings

• The University of Illinois recommends refrigerating eggplant -- wrapped in plastic -- for no more than 1 to 2 days.

• To keep eggplant for longer periods, Food Reference suggests blanching or steaming the fruit, then placing it in the freezer for no more than six months.

References

• University of Illinois Extension: Eggplant
• Food Reference: Eggplant 2: Food Facts & Trivia
• Indiana Public Media: Eight Fascinating Facts About Eggplant
• Health Diaries: 16 Facts About Eggplant
• University of California at Davis: Postharvest Technology; Eggplant Produce Facts