How to stew eggplants without blackening

The blackening of eggplants during stewing is mainly related to oxidation reactions and cooking methods. It can be avoided by soaking in salt water, stir frying at high temperatures, adding acidic substances, selecting fresh eggplants, and controlling the stewing time.

1. Soaking in salt water

Cut eggplants are prone to oxidation and blackening when exposed to air. Soaking them in light salt water for 10 minutes can effectively inhibit oxidase activity. Sodium ions in saltwater can penetrate eggplant cells, reducing the contact between polyphenols and oxygen while maintaining the firmness of eggplant meat. Note that the concentration of salt water should not be too high. Add 5 grams of salt to about 1 liter of water. After soaking, drain the water before cooking.

2. High temperature fast frying

Before stewing, stir fry quickly over high heat until the surface is slightly charred. High temperature can quickly destroy the structure of oxidase. Hot oil can form a protective layer on the surface of eggplants, reducing pigment leakage during subsequent stewing. It is recommended to use high smoke cooking oil and stir fry quickly for 2-3 minutes until the edges of the eggplant pieces are slightly transparent. At this point, the cell walls of the eggplant meat have partially softened, making it easier to absorb the soup.

3. Add acidic substances

When stewing, add acidic ingredients such as white vinegar, lemon juice, or tomatoes, and control the pH value of the soup below 5. Acidic environment can inhibit the activity of polyphenol oxidase and promote the purple red color of anthocyanins. For every 500 grams of eggplant, 15 milliliters of vinegar or half a lemon juice can be added. Acidic substances should be added to the pot and thoroughly mixed with the eggplant before adding water.

4. Choose fresh eggplants.

Fresh eggplants with smooth and compact skin and sharp spines contain more antioxidants. The wax layer on the surface of old eggplants is damaged, and the cut surface is prone to hollowing out, resulting in a faster rate of oxidation and blackening. When selecting, press the eggplant body to ensure elasticity. If cut open, the meat will be white, delicate, and without browning. This type of eggplant has a complete cell structure and is more resistant to oxidation when stewed.

5. Control the stewing time

After stewing for more than 20 minutes, the cell wall of eggplant completely ruptures and a large amount of pigment substances dissolve. Suggest stewing the other ingredients until half cooked first, and then adding eggplant for the last 10 minutes. Use medium heat to keep the soup slightly boiling. Using a clay pot or enamel pot can evenly transfer heat and avoid local high temperatures causing eggplant chunks to gelatinize and turn black. Eggplant is rich in anthocyanins and phenolic substances, and is prone to enzymatic browning when exposed to air. Gloves can be worn during daily processing to avoid accelerated oxidation of hand sweat. Stewed with colorful peppers and tomatoes rich in vitamin C can not only protect color but also enhance nutritional value. Eggplants that have been stewed should be consumed as soon as possible, refrigerated for no more than 24 hours, and reheated with a little fresh lemon juice to restore their color. Choosing round eggplant varieties with darker purple black color usually has better antioxidant capacity than light colored long eggplant.