Whether you roast, grill, fry, or bake it, eggplant is a staple. It's the star of myriad classic dishes, including eggplant Parmesan and ratatouille. And, though it might appear tough, eggplant is extra sensitive to temperature—so knowing how to store eggplant is important to avoid it becoming soft or slimy. To get the most out of this nightshade, we spoke to culinary experts to find out how it should be stored. Also, learn the best way to freeze it and signs an eggplant has gone bad.
- Celine Beitchman, chef and director of nutrition at the Institute of Culinary Education
- Nathan Lyon,chef, cookbook author, and hostofA Lyon in the Kitchenon Discovery Health
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Can You Store Eggplant at Room Temperature?
Eggplant can be stored at room temperature, according to Celine Beitchman, chef and director of
nutrition at the Institute of Culinary Education. Be sure to store it in a cool spot on the counter (rather than a sunny area), she says. You can also place it on a plate or in a colander so air can move around the vegetable to help keep it fresh.
Shelf life: When stored at room temperature, eggplant will last for about two days. The exact shelf life will depend on several factors, including the initial freshness of the eggplant and the surrounding air temperature, says Beitchman.
How to Store Eggplant in the Refrigerator
Before you store eggplant in the refrigerator, keep in mind that eggplant is highly sensitive to temperature. So much so that the cold air in the fridge can "injure" the vegetable, resulting in mushy spots, browning, and bitterness, says Beitchman. To make things even trickier, eggplant also prefers high humidity, making certain parts of the fridge better than others.
Whole Eggplant
To store whole eggplant in the refrigerator, loosely wrap each individual fruit with plastic wrap, says Nathan Lyon, chef, cookbook author, and host of A Lyon in the Kitchen on Discovery Health. Next, place it on a shelf in a single layer—i.e., with nothing placed on top of the eggplant. If possible, put it on the upper shelf, as it's one of the warmest spots in the fridge, says Beitchman. Another option is to store it in the vegetable crisper drawer, which has the highest humidity.
Shelf life: "Whole eggplant will last up to a week in the refrigerator," says Lyon. If possible,
you should also use eggplant while the stem and cap are still greenish and fresh-looking.
Cut Eggplant
Although you can technically store eggplant after it's been cut, it's not recommended. That's because eggplant immediately oxidizes once the flesh is exposed to air, says Lyon. This will cause the flesh to turn brown and quickly degrade.
If you must store cut eggplant, keep it in an airtight container in the refrigerator. You can also drizzle the eggplant with lemon juice; the acidity will help slow the browning process.
Shelf life: Use cut eggplant within three to four days.
Cooked Eggplant
Cooked eggplant, like all cooked foods, should be stored in an airtight container in the refrigerator.
Shelf life: Enjoy cooked eggplant, whether on its own or in a dish, within three to four days, per the USDA.
How to Freeze Eggplant
For long-term storage, you can freeze eggplant. However, you'll need to blanch it first to protect its quality and flavor. To properly freeze eggplant, follow these steps as provided by Lyon and experts at Mississippi State University:
- Wash the eggplant. Dry it with a clean paper towel or cloth.
- Use a vegetable peeler to remove the eggplant skin.
- Cut the flesh into 1/3-inch thick slices.
- In a large pot, combine 1 gallon of water and ½ cup lemon juice. Bring to a boil.
- Add the eggplant and blanch for 4 minutes.
- Scoop out the eggplant with a slotted spoon and place it in an ice bath for 4 minutes.
- Drain the eggplant, then place it in a freezer-safe container or bag, adding a sheet of freezer paper between slices.
- Close the container and transfer it to the freezer.
Instead of lemon juice, you can also use ascorbic acid. You'll need ½ teaspoon of ascorbic acid per quart of water (or 2 teaspoons for every gallon).
Shelf life: Use frozen eggplant within 9 to 12 months.
Tips for Making Eggplant Last Longer
Pick Fresh Eggplant: For the longest shelf-life, start with fresh eggplant. "Look for eggplant that’s firm, deep purple in color, [and] shiny," says Lyon. It should also have a bright green top. Avoid eggplant with soft spots, bruising, or wilting, as this indicates the vegetable is on its way out.
Wash Your Hands First: When handling produce of any kind, it's important to wash your hands with
warm, soapy water. Otherwise, harmful germs on your hands can spread to your produce, increasing the risk of spoilage and foodborne illness. The USDA recommends washing your hands for 20 seconds to ensure they’re clean.
Avoid Cutting Before Storing: If possible, only cut eggplant when you're ready to use it. Slicing the eggplant will expose the flesh to oxygen, speeding up spoilage.
Keep Away From Ethylene-Releasing Produce: Eggplant is sensitive to ethylene, a gas that speeds up ripening, according to Lyon. Therefore, it's best to store eggplant away from produce that
releases ethylene, if possible. The most common ethylene-releasing produce includes bananas, apples, avocados, and peaches.
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Signs of Spoiled Eggplant
When storing raw eggplant, keep an eye out for any browning, mushiness, and leathery textures, advises Beitchman. These are signs that indicate the eggplant is going bad. Cooked eggplant that has spoiled will develop similar features, says Beitchman, though keep in mind it might be difficult to notice if it's in a dish.
