What part of eggplant can't you eat?

As a member of the nightshade family, eggplant contains a small amount of the toxic compound solanine. While the fruit itself is perfectly safe to eat, there are specific parts of the eggplant that you must avoid because they contain higher concentrations of this natural chemical.

Quick Summary

The eggplant's leaves, stems, and flowers are not safe for consumption due to high levels of solanine. The fruit is edible, but requires proper preparation, especially if overripe, to mitigate bitterness and ensure a pleasant texture. Ripe skin and seeds are safe, but can be removed if desired.

Key Points

• Leaves and Flowers are Toxic: The leaves and flowers of the eggplant plant should never be consumed as they contain high levels of the toxic compound solanine.

• Discard the Calyx and Stem: The green cap (calyx) and stem also contain solanine and should always be cut off and discarded before cooking.

• Eggplant Fruit is Safe: The purple or white fleshy fruit of the eggplant is perfectly safe and nutritious to eat when cooked properly.

• Skin and Seeds are Edible: The skin and seeds of ripe, young eggplants are edible. The skin is even rich in antioxidants.

• Mature Seeds and Skin can be Bitter: In older or overripe eggplants, the seeds may become bitter and the skin tough. While not harmful, many prefer to remove them in this case.

• Salting can Reduce Bitterness: For a less bitter taste and better texture, especially with larger eggplants, sprinkle salt on the cut pieces before cooking to draw out excess moisture and bitterness.

• Thorough Cooking is Key: Cooking eggplant thoroughly helps to neutralize any residual solanine and softens the flesh for a better flavor and texture.

• Choose Young, Ripe Eggplants: For the best taste and texture with minimal bitterness, select young, firm eggplants with a glossy skin and no visible brown spots.

Identifying the Toxic Parts of the Eggplant

Unlike many other fruits and vegetables where the entire plant is edible, the eggplant requires careful handling. It is essential to understand which parts are dangerous and should be discarded before cooking. The primary toxic components are the leaves, stems, and flowers, all of which contain higher concentrations of solanine, a glycoalkaloid that can cause digestive and neurological issues if consumed in large quantities.

Why Eggplant Leaves and Flowers are Poisonous

• High Solanine Content: A 2017 study cited by Health Digest found that the flower bud of an eggplant contains significantly higher levels of solanine than the fruit. This concentration is a natural defense mechanism for the plant against pests. For gardeners or those who grow their own produce, it is critical to keep children and pets away from these parts of the plant.
• Preventing Root-to-Stem Consumption: While the trend of eating 'root-to-stem' is popular for many vegetables to reduce waste, it is vital to remember this does not apply to the eggplant. The leaves should be composted, not consumed.

The Calyx: The Green Cap

The green cap, known as the calyx, at the top of the eggplant is the part connecting the fruit to the stem. While not as toxic as the leaves, it also contains solanine and is generally tough and inedible. It should always be cut off and discarded during preparation.

Are the Skin and Seeds Safe to Eat?

One of the most common questions about eating eggplant concerns the skin and seeds. The short answer is yes, they are typically safe to eat, especially in ripe, young eggplants.

• Eggplant Skin: The skin contains a beneficial antioxidant called nasunin, which is a key contributor to the vegetable's purple color. It is perfectly safe to eat and can add fiber to your dish. However, some larger, older eggplants may develop a tougher or more bitter skin, which some people prefer to peel for a better texture or taste.
• Eggplant Seeds: The seeds are also edible and, in young eggplants, are soft and tasteless. In older or overripe eggplants, the seeds can become brown and bitter. While not harmful, their flavor and texture can be unpleasant, so some choose to remove them. This is often done during the process of salting the eggplant to draw out excess moisture and bitterness.

Preparing Eggplant Safely and Deliciously

Proper preparation can make all the difference in enjoying a delicious eggplant dish. Here is a simple guide to get the best results.

Preparing Eggplant for Cooking

1. Select a ripe eggplant: Look for one that is firm, has a glossy skin, and no brown spots or bruising. Younger, smaller eggplants tend to be less bitter.
2. Wash thoroughly: Always wash the eggplant under cold water to remove any dirt or residue.
3. Trim the inedible parts: Using a sharp knife, cut off the green calyx and stem end of the eggplant. Discard these parts.
4. Slice or dice the fruit: Cut the edible fruit into your desired shape, whether slices, cubes, or planks.
5. Optional: Salt the eggplant: To draw out bitterness and moisture, especially from larger or older eggplants, sprinkle the cut surfaces with kosher salt and let them sit in a colander for 30 minutes. Rinse well afterward and pat dry with paper towels.
6. Cook thoroughly: Eggplant should be cooked until tender. Cooking also helps neutralize any remaining solanine.

Comparison Table: Eggplant Parts

Part	Is it Edible?	Considerations for Consumption
Fruit (Flesh)	Yes	The most common edible part; becomes tender and flavorful when cooked.
Skin	Yes	Edible, especially on young eggplants. Can become tough or bitter on older fruits. High in antioxidants.
Seeds	Yes	Edible and soft in young eggplants. Can be bitter in older, overripe eggplants; can be removed.
Leaves	No	Toxic due to high solanine content. Must be avoided.
Flowers	No	Toxic due to high solanine content. Must be avoided.
Stems	No	Toxic due to high solanine content. Always remove before cooking.
Calyx (Green Cap)	No	Contains solanine and is tough; must be removed and discarded.

Conclusion

Understanding what part of eggplant can't you eat is crucial for safe food preparation. While the fruit itself, including the skin and seeds, is perfectly edible and can be a healthy addition to your diet, the leaves, flowers, stems, and calyx must always be discarded. By following simple preparation steps, like trimming the inedible parts and properly cooking the fruit, you can enjoy this versatile vegetable safely and deliciously. The next time you're in the kitchen, you can confidently prepare your eggplant knowing exactly what to do. You can find more information about the nightshade family and solanine toxicity in scientific literature.

Sources

• EatingWell: Is It Safe to Eat Raw Eggplant?
• Health Digest: The Part Of An Eggplant You Should Never Eat
• MasterClass: How to Peel an Eggplant
• The Kitchn: How to Cut Eggplant
• Wikipedia: Eggplant
• Epicurious: How to Store Eggplant
• touchhealthy.com: How Do You Remove Toxins from Eggplant?
• WebMD: Health Benefits of Eggplant
• Allrecipes: How To Cook Eggplant
• Precision Nutrition: Eggplant Recipe & Nutrition
• reddit.com: Are you supposed to remove the seeds from large eggplants?
• North Carolina Extension Gardener Plant Toolbox: Solanum melongena

Frequently Asked Questions

Can you eat eggplant leaves?

No, you should never eat eggplant leaves. They contain high concentrations of solanine, a toxic glycoalkaloid that can cause illness if consumed.

Is the skin on eggplant safe to eat?

Yes, the skin on eggplant is safe to eat, especially on younger, ripe eggplants. It contains beneficial antioxidants. However, the skin on older or larger eggplants can be tough and slightly bitter, so some people prefer to peel it.

Are eggplant seeds poisonous?

No, eggplant seeds are not poisonous. The seeds in ripe, young eggplants are soft and edible. In older or overripe eggplants, they may become bitter, but they are not toxic in dangerous quantities.

Why do some people salt their eggplant before cooking?

Salting eggplant is a traditional method used to draw out excess moisture and some of the bitter compounds. This results in a better texture and milder flavor, especially for older or larger eggplants.

Do you need to remove the stem and green cap (calyx)?

Yes, you must remove the stem and the green cap (calyx) at the top of the eggplant. These parts contain solanine and are inedible.

Is it safe to eat raw eggplant?

While the fruit of the eggplant is not highly toxic when raw, it is not recommended for consumption. It can have a bitter taste and should be cooked to improve its flavor and texture, as well as to break down small amounts of solanine.

What is solanine and why is it in eggplant?

Solanine is a natural glycoalkaloid found in plants of the nightshade family, including eggplants, potatoes, and tomatoes. It serves as a natural defense mechanism for the plant. While present in trace amounts in the fruit, it is concentrated in the leaves, flowers, and stems.