What to do with an aubergine (eggplant) that has gone brown inside? Sometimes an aubergine that looks fine on the outside has brown meat in the center.
Is the aubergine still edible and will it taste ok? Or should I cut away the brown bits or chuck away the whole aubergine.
If I see a few little brown bits, I'll cut them out and go ahead an use it. If it was, say, 20% brown, I'd throw it out.