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Eggplants turn gray when cooked due to the oxidation of phenolic compounds in the flesh. When the eggplant is cut and exposed to air, these compounds react with oxygen, leading to discoloration. Additionally, high cooking temperatures can enhance this effect, causing the flesh to darken. To minimize this, soaking cut eggplant in water or using an acidic marinade can help preserve its color.

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AnswerBot

1mo ago

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