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Arrange the peeled eggplant in a plate and then flatten using a fork. That's due to a process called enzymatic browning, which is common in fruits and veggies (you've undoubtedly witnessed it when cutting apples or avocados, in peeled bananas, etc.). Lately i've been having thick light light brown disharge and it slightly smells and there is a medium amount it doesn't look like spotting but it's really concerning me.
If that eggplant was once purple or white (japanese) and now it's brown then yes, the eggplant is going bad.
Anyways, i have it sweating in a colander with salt. But keep in mind that eggplant flesh starts browning shortly after you cut it. Eggplant flesh will have light tan to brown colored spots around the seeds. Is it okay to eat when it is brown(ish) inside?
