What to do with an aubergine (eggplant) that has gone brown inside?

Question

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.

Answer 1

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.

Answer 2

If the meat in the centre has a bit of a brownish tinge to it, I just use it as is. I don't think it affects the flavour at all; it might make the texture a tiny bit more mushy.