Irreparable bitterness in eggplant

Have you ever doused the eggplants with boiling water and soaked them in salt water, but the bitterness remained? Why this happens in this article.

How it goes

• A wonderful varietal eggplant grows, the fruits turn purple (about exotic varieties another time)
• We are happy. But force majeure prevents us from collecting them here and now
• We come to the bush next time, and some of the fruits, which were purple, turned green.

Overripe eggplants are those with ineradicable bitterness.

Bitterness should not be removed from overripe “green” eggplants. They have accumulated a poison - solanine. This eggplant is only suitable for collecting seeds. And for compost.

And here is a good one (the color of the peel has changed from boiling water):

And if you try to remove the bitterness from the overripe eggplant? We do not know what concentration of solanine will remain in the eggplant. In scanty doses, solanine is a medicine, and in large doses, it is poison. I don't want to get poisoned or poisoned with eggplants!

And now for the right eggplants:

How quickly the eggplant turns green depends... on the number of leaves, or on the shade. In the sun, the fruit overripe faster. Potatoes also turn green in the sun, and they produce this corned beef. The family of potatoes and eggplant is one - nightshade!

Despite the fact that our leaves suffered, and not all survived, they are quite enough:

Are your eggplants overripe?

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