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They’re water carrying vessels which oxidized when cut, like an apple turning brown.
this post was submitted on 16 Apr 2025
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The perspective doesnt make it look like there is a cut there, but the image is just not the best.
I mean, if it was still intact we wouldn't be able to see the inside. Or am I not getting something? (No offense, I'm often not sure if I'm stupid :D)
The surface to the right has been cut, but the surface to the front (which has the dots), looks like it has been broken apart from the rest of the plant by force not cut with a knife. So why are these black dots only in that small area and not everywhere on the front facing surface? Something about the area i marked is different from the rest.
Aaah, I assumed it makes no difference whether it was broken or cut. A bit like apples that turn brown over time of you don't pour lemon juice on it.
If it "breaks" it might not actually sever the strands of the material, and behave more like wood splitting along its length. Also if it was oxidation then the whole cut surface on the right should be completely black.
That's just how eggplant looks. Source: ex-vegan chef
ex-chef
Congratulations!
They could still be a chef but no longer a vegan.
Or still a vegan just not a chef that cooks vegan food.
I'm not either anymore, still vegetarian tho
That's how I interpreted it, yeah.
They could've never been νеɡаո in the first place if it was just a job
Thanks lol
Tell me the secret to buffalo flavoring for fried tofu! I've got the crisp coating down pretty well using either potato or corn starch but I'm missing some sort of almost smoky-peppery flavoring that is so textbook of, say, Tyson chicken strips or something. I feel I've stumbled across it once or twice but never actually isolated the spice.
Obviously I've dumped tons of garlic, onion powder, black pepper, cayenne powder, and no amount of frank's does the trick lol.
Second to that I'm trying to remake an Americanized Korean Hot sauce I had before that is definitely one part frank's and I think gochugang but again, missing something else.
I'm no chef but.. smoked paprika? Sounds like it could fit the bill, maybe.
Good suggestion! I did try that but unfortunately it didn't seem to be it. Unless I just didn't put enough in.
I think I stumbled across it somehow with air frying pickled jalapeños alongside the tofu but couldn't replicate it. Not sure if it had to do with the vinegar or crisped/burnt jalapeño, etc.
Liquid smoke? Start with ml amounts.
Definitely death.
Well, yours is the only answer she agrees with, so I guess it's right.
eating eggplant for years, it is fine - a general rule of thumb - if if looks good, smells good, doesnt seem wierd to touch, and does not taste bad, it is probably good (does not apply to wild berries/leaves/mushrooms).
That might be black mold
if it is fresh then most likely not, i have had very fresh eggplants (3-4 hrs after getting from field) and it had spots. I am not sure, but i think it is fine, but if it is old, then your hypothesis can not be ruled out easily
That eggplant doesn't look fresh to me either, it looks old
That’s toxic and you shouldn’t eat it! Specifically because it’s eggplant.
Pretty sure eggplants are from the nightshade family for anyone who doesn't know
Nightshade family flowers are poisonous
That’s correct, you’re taunting death when you eat it. It tries to warn you with its disgusting taste and texture.
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My wife hates eggplant with a passion. I don't get it.
She’s correct, because it tastes and chews like carpet padding. And before you say “you’re cooking it wrong”, I’ve had it at restaurants, and cooked it myself several times. Awful stuff.
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This doesn't look like seeds to me, but it's also super hard to see what the eggplant tissue is like. If you didn't mention eggplant, I would never guess what you're holding is an eggplant. A classic cross section of the whole thing would be more useful to identify what's going on.
Next time if you can just cut the eggplant in half, either along its length or across, and take a photo
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Those are tarantula eggs 😜
I've grown a few eggplant varieties and I've never seen this. The seeds are much larger from my experience. Perhaps these are under developed seeds, I'm not sure. I'd say provide more images. Like has been mentioned get a single slice cross cut. I'd wager that it's possibly a reaction to the knife. So try and rip a few pieces and see if it's still there. I doubt it's mold or any sort of fungal infection. Unless the outside looks weird.
Thanks for the insight. I'll ask her to slice it that way next time, but from your experience, do all seeds of an eggplant come in the same size, or do some develop before the others? There were bigger seeds in the eggplant, so she thinks those are the seeds and these are something else.
All the seeds I've seen are bigger. In the varieties I've grown they are white if I recall correctly. The two varieties I've grown are Black Beauty and Ichiban, if that helps.
I really don’t know but after no results on other platforms a couple google results agreed that it’s the seeds.
This is a flavor blasted eggplant
If in doubt chuck it
I've never seen this on any eggplant I've cut in my life
Also that eggplant looks old and not fresh
That looks like the kind of mold that gives you headaches if ingested into your digestive system
I've also just had a look on google
No eggplant looks like your image and looks more like I expect to see based on all the eggplants I've cut
I doubt the other answers not saying its mold
Those are definitely, 100% the seeds.
I see these on eggplants a lot. IDK what they are.
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