Discover the Best Way to Freeze Eggplant for Long-Term Storage

You've whipped up countless batches of eggplant parmesan and enjoyed plenty of baba ganoush, but there’s still leftover eggplant. You could toss it into your next stir fry, or why not freeze it for later use? Freezing eggplant is an excellent method of preservation, and we’re sharing two of our favorite techniques with you here.

Before diving in, think about how you'll use the eggplant in the future. Are you hoping to have slices for sautés? Then try the first method, which involves blanching and quickly cooling whole eggplant pieces. If you’re more in the mood for creamy dips, go with the second method, which involves roasting and pureeing the eggplant. If you’re unsure, why not freeze both for maximum variety?

Getting Ready to Freeze Eggplant

Eggplant is packed with water, so it’s best to cook it before freezing for the best results. Start by washing your eggplant thoroughly under cold running water, then pat it dry. Lay down a damp paper towel under your cutting board to keep it steady as you slice. Use your sharpest knife and follow the instructions below to prepare it for freezing.

Freezing Whole Eggplant Pieces

When you slice eggplant, the flesh begins to turn brown due to a process called enzymatic browning, which occurs when the eggplant is exposed to oxygen. While this is completely natural and doesn’t affect its safety, it may not look very appealing. To minimize browning, try adding a bit of lemon juice to the blanching water.

STEP 1: Use a vegetable peeler or paring knife to remove the skin and discard it.

STEP 2: Slice the eggplant into rounds or cut it into 1-inch cubes.

STEP 3: Bring a large pot of water to a boil and add plenty of salt (about 2 tablespoons per quart of water). According to the National Center for Home Food Preservation, a good rule of thumb is to use one gallon of water for every pound of vegetables when blanching.

STEP 4: Prepare an ice water bath in a bowl and keep it near your stovetop, along with a pair of kitchen tongs or a slotted spoon. Place a towel-lined baking sheet next to the bowl to catch the eggplant.

STEP 5: Stir in lemon juice (½ cup per gallon of water) and add the eggplant to the boiling water. Once the water returns to a boil, cook until the eggplant is tender yet crisp, about 4 minutes.

STEP 6: Use tongs or a slotted spoon to remove the eggplant from the boiling water and transfer it into the ice water bath. Press down on the eggplant to ensure it’s fully submerged. Let it sit for 2 to 3 minutes until fully chilled. Then, move the eggplant to the towel-lined baking sheet and gently pat it dry.

STEP 7 (for slices): Arrange the eggplant in a single layer inside a resealable freezer bag. If you need to stack multiple layers, place a sheet of parchment paper between them to prevent sticking. Label the bag with the date and contents. For best results, use within 12 months.

STEP 7 (for diced): Remove the towel from the baking sheet and line it with parchment paper. Spread the eggplant evenly across the sheet and freeze until firm, about 1 hour. Once frozen, transfer the eggplant into a resealable freezer bag. Label it with the date and contents. Use within 12 months.

Freezing Pureed Eggplant

While you can blanch and shock the eggplant before pureeing, roasting it first adds extra flavor. This method creates a tastier and more flavorful base for dips, soups, and sauces.

STEP 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

STEP 2: Trim off the top of the eggplant, then slice it in half lengthwise. Brush the cut sides with 1 to 2 teaspoons of olive oil and place them cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes, or until the flesh is tender.

STEP 3: Let the roasted eggplant cool for a few minutes, then scoop out the flesh with a large spoon. Transfer it to a bowl and mash with a fork to your desired texture. Alternatively, place the flesh in a food processor or blender and puree until smooth.

STEP 4: Once the puree has fully cooled, transfer it to a freezer-safe resealable bag or container. Be sure to label it with the date, then freeze until you’re ready to use it. For best quality, use within 12 months.

How to Cook Frozen Eggplant

Frozen slices or diced eggplant can be cooked straight from the freezer without thawing. Simply add it to your pan or pot and cook until heated through. For eggplant puree, let it thaw overnight in the fridge before using.