Basic knowledge:Eggplants contain a large amount of anthocyanins.This substance turns black when it encounters acids, bases, or meets with oxidized iron and other metals in the air.

   [Method 01] Peel the eggplant to reduce conditions for browning. 

   [Method 02] Slice the eggplant just before cooking or soak the slices in cold water.

   [Method 03] Use non-metallic containers to store cooked eggplants.