How to know if an eggplant is bad


Whether in more elaborate dishes like the Neapolitan recipe, or in simpler dishes such as fried eggplant, this vegetable is an essential product in any house because of the versatility, flavor and properties it has.

It often happens that you make the purchase and you completely forget what you had in the fridge, after the days you discover those lonely eggplants and wonder if they are still fit to eat them or if they have already become bad.

In the following article we explain how to know if an eggplant is bad, and we will also give you some tricks to know how to choose an eggplant and keep it for longer.

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Eggplant is a particularly grateful vegetable, since it does not require much care for its conservation, it lasts more than a week in the refrigerator and it is easy to know if it is bad or not.

If you wonder how to know if an eggplant is bad Then we explain it to you with a few tips.


The first feature that we should look to determine if it is in good condition is the uniformity, if it is the same in every way. This covers from the size and shape, that is not disproportionate anywhere, the touch, which does not have softer and harder areas, and the color, that does not have parts with different colors.

The color is important, if in some parts of the skin you have a kind of loose brown patch or darker than the rest of the eggplant is that it is already beginning to pass.


Eggplant skin It tells us many things about your state, about whether it is good or not. Apart from the color, another aspect that you should look at is its texture, an eggplant that is good must have smooth skin, while when it is beginning to happen more wrinkles are coming out.


Looking at the stem of the eggplant is also a way of knowing if it is good or bad. The stem of an eggplant in good condition should be bright green, while when passed it turns brown.


The trick that we will explain below can help you both to know if an eggplant is good or bad, and to know how to choose between a green eggplant or a mature eggplant.

If you press gently with the fingertips The body of the eggplant can happen 3 different things:

  • If the meat does not deform or does not yield to the pressure of your finger, opposing a hard resistance, it is that it's green.
  • If the meat yields with some elasticity and returns to its place once you have stopped pressing it is that it is good and mature enough To be food.
  • If your finger sinks into the flesh but then does not recover its shape, most likely be passed or is beginning to happen.

So far we have only given you indications on how the eggplant's outer state should be, but if we open it we can also know some of its characteristics to determine if it is bad.

If we cut it with slices with a sharp knife we ​​can see its interior, the meat inside must have a light color and without too many seeds, but if it is bad it will have a dark and hardened meat with too many seeds, which may be brown.


How to know if an eggplant is bad? Well, in the end everything is a matter of common sense. If you are cooking an eggplant it is because you know what an eggplant looks like and what it tastes like, therefore, if you think it is not the way it should be, it is probably because it is gone.

If you want more information, you should know that when it starts to pass and is too mature, the eggplant has a meat much more fibrous and hard, and its flavor is becoming more and more bitter and slightly spicy.


Here are some tips on how to preserve an eggplant, so you can keep it with the maximum guarantees that you will not get bad:

  • Eggplant should be kept in the refrigerator where it should not remain for more than 10 days without being consumed.
  • You should never wrap an eggplant on film paper, since you would prevent his breathing and it would pass much faster.
  • Handle it carefully, don't hit it That may harm your flesh.
  • In the fridge, keep it isolated from the rest of vegetables. The other vegetables produce ethylene, a substance that in contact with the eggplant causes a reaction that worsens its condition much faster.
  • Although produced in greenhouses can go out all year round, the optimal eggplant season is in summer, where the tastiest and most resistant specimens come out.

In addition to learning how to know if an eggplant is bad, it is interesting know how to choose an eggplant, so that the next time you go to the market or pick them up from the garden, you know when they are at the exact point of maturation and cook them:

  • A good eggplant is detected with its firmness, size, color and uniformity.
  • The best eggplants are the tender but firm, of between 5 and 8 centimeters in diameter and with a smooth and shiny skin.
  • Depending on the variety should have one color or another, the important thing is that this is uniform throughout the eggplant, without spots, wrinkles or areas of different color.
  • We do not advise you to buy the larger eggplant or that they are soft, since usually it is usually more fibrous and with a more bitter taste.
  • The stem cannot give valuable information, the best eggplants are the ones that they have a light green stem, with soft hairs on it. This is because these are those that come from young plants, which are usually of better quality, while old plants bear worse fruits, with hard stems and skewers.
  • To know what maturity they are in, you can follow the trick that we have explained before, squeezing the meat with the yolk of the fingers and observing what their reaction is.

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