Eggplant contains a lot of anthocyanins, which will turn black when it meets metals such as acid, alkali or iron oxide in the air. The following methods can prevent the burnt eggplant from turning black:

1, peel off the tomato skin to reduce discoloration.

2. cut the eggplant in the pot, or soak it in cold water after cutting.

Pots and shovels must be scrubbed clean.

4. Cooked eggplant is packed in nonmetallic container.

Put peeled and seedless tomatoes when burning eggplant, which can not only prevent blackening, but also add delicacy.