Cooking can be an incredibly rewarding experience, but sometimes we find ourselves with a surplus of fresh produce. If you find yourself with extra eggplant, you might be wondering how to preserve their deliciousness for later. Freezing eggplant is a fantastic solution that allows you to enjoy this versatile vegetable long after its peak season has passed.

While it might seem as simple as tossing a whole eggplant in the freezer, a little bit of preparation goes a long way. Properly freezing eggplant ensures it maintains its texture, flavor, and color, so you can use it in your favorite recipes. Below, we will walk you through two simple methods to freeze eggplant successfully, making sure you can enjoy its rich, savory taste whenever the craving strikes.

Let’s get started!

What Is Eggplant?

Eggplant is a member of the nightshade family, which also includes tomatoes, potatoes, and bell peppers. While it’s commonly used as a vegetable in cooking, botanically speaking, it’s actually a fruit, specifically a berry. 

Most recognizable for its glossy, deep-purple skin and teardrop shape, eggplant comes in a wide variety of colors, sizes, and shapes, from slender and long to small and round, and can be white, green, or even striped. Its spongy, absorbent flesh has a mild flavor and typically takes on the flavors of the spices and sauces it’s cooked with, which is why it’s a staple in so many global cuisines.

How To Freeze Eggplant: Pieces

For best results, you must cook the eggplant first to remove some of the moisture and preserve its texture. One of the best ways to freeze whole pieces of eggplant is to boil them.

First, wash the eggplant and pat it dry. Then, peel the skin of the eggplant.

Cut the eggplant crosswise and cut into 1” pieces.

Next, bring a large pot of water to a boil (enough water to cover all the eggplant pieces). We also recommend adding 2 Tbsp of salt. Once boiling, add eggplant and cook until tender, approximately 4-5 minutes.

Prepare a bowl filled with water and ice to blanch. Using a slotted spoon, remove the eggplant pieces from the boiling water and into the bowl of ice water. Push the eggplant down to make sure it is fully submerged. Let it sit for about 3-4 minutes to completely chill.

Then, transfer to the towel-lined baking sheet and pat dry completely.

Finally, add the eggplant to a resealable freezer bag or freezer safe airtight container.

How To Freeze Eggplant: Puree

Freezing eggplant purée is a great way to preserve its texture and flavor for later use in dips, sauces, and soups. The key is to cook the eggplant before you freeze it to remove excess moisture. This will prevent a watery and mushy result when you thaw it.

First, cut the eggplant in half.

Next, preheat your oven to 400°F. Wash and dry the eggplant. Using a fork, pierce the skin several times to allow steam to escape while it cooks.

Then, place the whole eggplant on a baking sheet and roast for about 30-45 minutes. The skin should be wrinkled and the eggplant should be completely soft.

Let the eggplant cool down completely to a temperature that is safe to handle.

Use a large spoon to scoop out the soft, creamy flesh, leaving the skin behind.

In a bowl, use the back of a fork to mash to desired consistency. Alternatively, you could add the flesh to a food processor or blender and puree until smooth. 

Once completely cooled, add the puree to a freezer-safe bag or container.  

Using Frozen Eggplant

Frozen eggplant can last up to 12 months if stored properly. The best way to thaw frozen eggplant is to transfer it to the refrigerator. Let it defrost overnight. If you need quicker results, you can place the frozen eggplant in a colander and run cold water over it until it is completely thawed. 

Using your frozen eggplant is great for soups, casseroles and stir frys. You can also use it to make classic dishes like eggplant parmesan, Baba Ghanoush or lasagna. 

Looking for more inspiration? Check us out on Pinterest or Instagram, and join our community of Produce Moms!