How to Store Eggplant According to a Farmer

Whether you’re dealing with a classic grocery store globe eggplant or a farmers market jewel like fairy tale eggplant, these fruits (yes, fruits!) are a little fickle when it comes to storage. 

“Eggplants do not like cold storage,” says Vera Fabian, farmer and co-owner of Ten Mothers Farm in Cedar Grove, North Carolina. That’s because low temperatures damage their cellular structure, which can cause them to become bitter and lose their freshness. 

Here’s how to keep those eggplants fresh for as long as possible so you can enjoy them in Eggplant Parmesan, Ratatouille, Baba Ganoush, or just simply roasted for the perfect summer side. 

How to buy eggplant

Eggplants come in a wide variety of shapes and colors. But no matter what, “you want the skin to be really shiny and lustrous, and you want the fruit to be firm to the touch,” says Fabian. “If it has lost its luster or if it starts to feel a little bit soft, that means that it is not fresh anymore and it’s going to not taste as good.” 

Also avoid pockmarks, which Fabian says are a sign of cold damage. This is especially important to keep in mind if you’re buying your eggplant at the grocery store, since it was likely shipped refrigerated. 

How and where to store eggplant 

Eggplants prefer cool, not cold temperatures. On the farm, that means a tomato cooler set between 55 and 60 degrees, says Fabian. “They keep perfectly in there for 10 days,” she adds. A wine cooler will also work since it usually is set at a similar temperature. 

If you aren’t blessed with a wine cooler, you can store eggplant on an unsunny spot of your countertop, uncovered, for up to a few days, or even in your pantry or cellar — anywhere in your house that is cool, not cold. 

If you’re storing eggplant for longer than a few days, Fabian suggests wrapping the eggplant in a paper bag or paper towel to absorb moisture and provide insulation so it stays warmer. Then place it in an open (don’t close it!) plastic bag or produce bag in a warmer part of your fridge, like the upper shelves.

If the eggplant does develop pockmarks or lose its luster, Fabian stresses that it’s still good to use — you just might want to take extra steps when preparing it, such as peeling and salting it to draw out any bitter flavors.

Most importantly, you want to cook your eggplant as soon as possible. If you’re not using eggplant for a specific recipe, you can roast the eggplant in halves or chunks at 425 degrees F with a little oil and salt for 20 to 25 minutes. It’ll keep in the fridge for up to a week. Use the roasted eggplant for a Roasted Eggplant Caponata or a Roasted Eggplant Moussaka with Lamb.

How to freeze eggplant 

Fabian suggests first roasting the eggplant (see method above), then letting it cool to preserve it at its best. Spread it onto a sheet pan, freeze, then toss into a ziplock bag. Once thawed, frozen eggplant works well in room temperature salads or pulsed into dips.