Eggplant is a beloved staple in Italian and Chinese cuisines, yet many people aren’t sold on it. It’s declined in popularity in recent years because it can be temperamental. It goes bad easily, can have a bitter taste, and gets soggy if you skip the prep work. But don’t give up on eggplant just yet.
There are quite a few ways to make eggplant more enjoyable. Choosing a ripe eggplant and storing it properly can make all the difference. There’s a reason why some countries eat tons of eggplant each year. When stored and prepared properly, it’s tender, flavorful, and delicious. Here, we identify how to store eggplant, and the best ways to keep it tasty and fresh.
How to Buy Eggplant
According to the USDA, eggplant is a summer vegetable. (Well, technically it’s a fruit since it has seeds, but it’s pretty much an honorary veggie.) In most places, that means it’s in season in July through October, though it’s technically available all year round.
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When you get your hands on a heavy, firm eggplant, you know you’ve got a good one. A ripe eggplant will feel heavy and have a solid texture with no punctures. It should have a slight give when pressed, but if it feels too soft or mushy, it’s overripe. Try to avoid an underripe eggplant while you’re at it, and steer clear of one that has zero give when you press it gently. Some say you can ripen eggplant at home, but the results are mixed. For the best taste and texture, a ripe eggplant is the safest choice.
How to Store Whole Eggplant
There are two main ways to store whole eggplant—in the refrigerator or on the counter. Here’s how.
How to Store Eggplant at Room Temperature
Since it’s a summer veggie, eggplant loves warmer temperatures…before it’s been picked. Once harvested, eggplant lasts longest when stored between 50 and 55 degrees Fahrenheit. Coincidentally, this is about the same temperature as a wine cooler or cellar. So, if you’ve got one of those, pop your eggplant in there.
If you don’t have a wine cooler, a cool, dry place like your kitchen counter is the next best thing. In fact, some people say that a room temperature setting is the best place to store eggplant. However, your time is limited. You can store eggplant at room temperature if you plan on using it within about two days, according to Sweetwater Organic Farm.
To store eggplant at room temperature, simply place it on your counter. Just don’t keep your eggplant near any fruits or veggies that release ethylene gas—such as apples, bananas, etc.—as this causes it to break down more quickly.
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How to Store Eggplant in the Fridge
Some say the worst place to store eggplant is in the fridge—ouch! But, sometimes refrigeration is your only option, so we make do with what we’ve got. If you don’t plan on using your eggplant within a couple days, refrigeration is your best bet. After all, the fridge is designed to preserve our food, and it can only delay spoilage for a week or so.
Most refrigerators are set to about 38 degrees Fahrenheit, which is cooler than eggplant prefers. At colder temperatures, the quality of your eggplant could decline. If you love eggplant, you may not mind, but eggplant skeptics looking for the best experience could be disappointed. The choice is yours, and those who choose convenience over quality will almost always opt for refrigeration.
To store your eggplant in the fridge, wrap it in a paper towel and place it in the crisper drawer. It should last there for up to a week, but if ethylene-producing fruits and veggies are nearby, it may go bad sooner. For the best results, try to store it away from other produce.
How to Store Cut Eggplant
Taking a knife to eggplant is like sunlight to a vampire—it causes it to deteriorate quickly. If possible, try to avoid cutting your eggplant before it’s time to use it. Puncturing and exposing the flesh starts the process of decay, which won’t look too appetizing when you go to use it in a few days from now.
If you must store cut eggplant, transfer the eggplant pieces to an airtight food storage container or bag. Aim to use it up within three or four days. During this time, you might notice some browning. This happens when eggplant flesh is exposed to air, and while it may be unsightly, it’s technically safe to eat. Squeezing some lemon juice on top of the eggplant could help prevent the browning, if that bothers you.
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Can You Freeze Eggplant?
Freezing eggplant is a great way to preserve it for longer periods of time. Both raw and cooked eggplant can be frozen for later use, and will stay fresh for several months. To freeze raw eggplant, you’ll need to get comfortable with blanching. It’s easier than you’d think.
- Prep your eggplant by washing and peeling it, then cut it into your desired shape and size. Blanch the eggplant pieces by placing them in boiling water for about 4 minutes before transferring them to an ice bath, which swiftly stops them from continuing to cook.
- Pat the eggplant pieces dry with a paper towel and place them on a lined baking sheet.
- Place the baking sheet in the freezer for a couple of hours.
- Once frozen solid, transfer the eggplant pieces to a freezer-safe bag or airtight container. They’ll keep in the freezer for up to a year when stored this way.
When it’s time, you can use frozen eggplant in dips, salads, stir-frys, and everyone’s favorite—ratatouille.
Frequently Asked Questions
How long does eggplant last?
If stored on the counter, eggplant should last there for 1-2 days. Alternatively, you can refrigerate eggplant for up to a week when you store it away from other produce. Freezing eggplant buys you the most time—this method preserves the nightshade for up to a year.
How do you know if an eggplant has gone bad?
A soft texture is a dead giveaway that eggplant has gone bad. A ripe eggplant should be firm to the touch. It may have a slight give when pressed, but it should bounce back. When you cut into an eggplant, the flesh should be mostly white. A few brown spots are fine, but if the eggplant is mostly brown—and slimy with an odor—it‘s likely gone bad.
