Hello gary
Aubergines do get darker when cooked. I don't know a definitive answer to this. If you find out, please let us know.
Here are a few facts about aubergines, some gleaned from the www, which might be of interest;
- Cook in a non stick pan, not aluminium one. This stops them from turning dark.
- A sprinkle of salt and lemon juice may help to retain colour, worth a try!We Indians (and others) often salt the cut aubergines for an hour or longer before frying/cooking, sometimes adding turmeric to salt. This is mainly to reduce bitterness but I wonder if this helps to retain some colour too!
- Bitterness: Sprinkling salt before cooking is supposed to remove the bitterness. Although most modern aubergines are not bitter, I still do it, out of habit. Peeling skin off will also reduce bitterness, if there is any.
- To stop fat absorption by their spongy flesh, a) coat slices with flour/beaten egg/bread crumbs. b) Microwave slices for 10-20 seconds (tip from BBC food message board) before frying. c) Place slices in boiling water for 1 minute. Drain and towel dry before frying, to avoid fat splattering everywhere!
- When baking whole aubergines or roasting it on direct flame, as in making aubergine mash dishes, remember to make a few stab wound in each aubergine. This will stop them from .exploding.!
Mamta