How to remove a tick from an eggplant? - briefly
Use a pair of sterilized tweezers to grasp the tick near the eggplant’s surface and pull upward with firm, steady pressure. Clean the puncture site with a diluted vinegar‑water solution and rinse the vegetable thoroughly before use.
How to remove a tick from an eggplant? - in detail
Removing a small arthropod from an aubergine requires careful handling to avoid damaging the fruit and to prevent the insect from embedding deeper. Follow these precise actions:
- Examine the surface under bright light. Identify the exact location of the parasite and note any surrounding bruising.
- Prepare a clean, sharp paring knife or a pair of tweezers sterilized with ethanol. Do not use excessive force that could tear the flesh.
- Grip the creature as close to the skin as possible. Pull steadily in the direction of its entry point, keeping the instrument parallel to the surface. A gentle, continuous motion reduces the risk of the mouthparts breaking off inside the flesh.
- If the tick is firmly attached, apply a few drops of lukewarm water to the area. Moisture softens the skin and loosens the attachment, making extraction smoother.
- After removal, inspect the wound. Use a cotton swab dipped in 70 % isopropyl alcohol to disinfect the entrance hole. This step limits bacterial contamination.
- Cut away any visibly damaged tissue surrounding the bite with a thin slice of the knife. Discard the removed portion to maintain the integrity of the remaining edible portion.
- Store the cleaned aubergine in a cool, dry environment. If immediate cooking is not planned, wrap the fruit in a breathable cloth to reduce moisture buildup and prevent fungal growth.
For safety, wear disposable gloves throughout the procedure. Dispose of the extracted tick in a sealed container to avoid accidental re‑infestation. The described method eliminates the parasite while preserving the quality of the vegetable for subsequent culinary use.