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Cut brinjal (aka eggplant and aubergine) turn brown due to oxidation caused by an enzyme known as polyphenoloxidase. Some recommendations to delay the browning include

* chilling the eggplant before slicing * blanching the slices in boiling water * soaking the slices in salt water So don't cut it up too far ahead of cooking.

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15y ago
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14y ago

The cut surface of a aubergine turns brown because it reacts with oxygen.

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8y ago

because brinjal have iron thats why brinjal surface is brown

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Aarna Saxena

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2y ago

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Q: Why does a cut surface of a brinjal turns Brown?
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because of d corrosion.....the constituent of the pulp(probably iron) reacts wid air to form iron oxide.....and the pulp turns black


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