Here’s How to Freeze Eggplant So It Lasts All Year

Eggplant is a versatile vegetable that can be enjoyed in many dishes, but its peak season is short. Freezing eggplant allows you to enjoy it all year round. Here’s how to properly freeze eggplant so it retains its quality and flavor for up to 10 months.

Select firm, shiny eggplants that feel heavy for their size. Avoid eggplants with soft or brown spots. Rinse the eggplants under running water and pat dry with a towel. Trim off the stem and any bruises.

Peel the eggplants if desired. The skin can become bitter as eggplant ages, so peeling is recommended for maximum quality. However, the skin also helps the eggplant retain moisture, so leaving it on is fine if you plan to cook the eggplant before eating.

Slice the eggplant into 1/2-inch pieces. Cubes, slices, and halves are all suitable. Uniform pieces will freeze and cook more evenly.

Blanch the eggplant pieces in boiling water. Blanching helps stop the enzyme action that can cause loss of flavor, color and texture. Drop the eggplant pieces into already boiling water and blanch for 2 to 3 minutes until slightly softened.

Immediately plunge the blanched eggplant into an ice bath. Let cool for 2 to 3 minutes until chilled. Drain thoroughly.

Pack the blanched eggplant in an airtight container or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.

Label and date the packages so you know how long the eggplant has been frozen. Properly frozen, blanched eggplant will last up to 10 months in the freezer.

When ready to use, simply rinse the frozen eggplant under cold running water to remove any ice crystals. Pat dry and cook as desired. There’s no need to thaw the eggplant first. Frozen eggplant may become slightly mushy once cooked, so it works best in dishes like eggplant parmesan, ratatouille, and stews. Enjoy your frozen eggplant!

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