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It's probably less about the eggplant taking on the color of it's sauce or cooking liquid (although it can, to a degree) and more an issue of oxidation. Eggplant, much like apples and potatoes will start to turn a brownish, rusty color when exposed to oxygen in the air. The way that I combat this in my kitchen is to rinse the eggplant with water and a little bit of lemon juice (vinegar and other acids work as well), I stress "little bit" because eggplant is very good at absorbing the flavors of other things. This trick also works on apples and potatoes.

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13y ago

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