SAEDNEWS: Sometimes, eggplants may turn black before or after frying, or even after being cut. What are the main reasons for eggplants turning black, and what solutions exist to prevent it? Stay with us until the end of this article to learn the solutions for preventing eggplants from turning black.
According to SAEDNEWS, Eggplant is one of the most commonly used vegetables, and many delicious and diverse dishes can be made with it. Eggplant contains various vitamins and is a rich source of fiber and nutrients. If you are also a fan of this nutritious food, read this section to learn how to prevent eggplant from turning black.
Freshly cut eggplant, when exposed to air, quickly oxidizes and turns black. The blackened eggplant will also have a dark color after frying, which can spoil the appearance of the dish. Depending on various factors, eggplant may turn different colors, such as:
pH of the water used
Type of knife
Type of cooking utensils
Amount of exposure to oxygen
Eggplant turning black
Peel, slice, and wash the eggplant, then immediately place it in a solution of water and salt.
To prevent eggplants from turning black, prepare a bowl of water and add one tablespoon of milk to it. Peel and slice the eggplants, then place them in this solution to prevent discoloration.
To stop oxidation and reduce the blackening of eggplants, prepare a bowl of water and add the juice of a lemon. Then peel and slice the eggplants and place them in this solution to prevent them from turning black.
To prevent eggplants from turning black, bring a pot of water to a boil. Peel the eggplants one by one and quickly place them in the boiling water, then drain them quickly to prevent blackening.
Fry the eggplants over low heat and never with high heat, as it can cause them to burn and turn black.
