Can You Freeze Eggplant? An Expert Explains The Right Way To Do It

Whether you have an abundance of eggplant after a big garden harvest, you stocked up at the farmers' market, or you simply have leftover on your hands from a delicious eggplant recipe, you might wonder if you can freeze eggplant.

The good news is yes, you can freeze eggplant, but there are a few steps to follow for the best results. 

World master chef Fred Tiess also cautions, "Yes, you can freeze it, but be careful, as you have to plan on how you plan to use it in the future."

Tiess tells Southern Living there are two ways to freeze eggplant for best results—and they both involve pre-cooking the fruit.

Can You Freeze Eggplant?

Yes, you can freeze eggplant two different ways, but it should never be put into the freezer whole or raw. Because eggplant is made predominantly of water, freezing raw eggplant without any type of cooking will result in a mushy, or watery mess. Pre-cooking it allows for best results. Frozen eggplant can last six to eight months in the freezer.

How To Freeze Eggplant Cutlets

For future platters of eggplant Parmesan, the best way to freeze eggplant is in cutlets, or slices. Tiess says the best way to freeze eggplant cutlets is to first wash the unpeeled eggplant with water and vinegar if the eggplant has just been harvested.

Next, slice the eggplant into round disks about 1/2 inch- to 3/4-inch thick. Then, place them on a lightly oiled sheet pan, and bake them at 350°Fahrenheit for 20 to 25 minutes. 

"You will notice that the slices caramelize slightly and become tender. If you prefer a more robust flavor, you can also lightly oil the slices and grill them to achieve a similar effect," Tiess says.

Allow the eggplant slices to cool, then wrap them in wax paper and place them in a sealable container or freezer bag that has been labeled with the date.

How To Freeze Eggplant for Dips

If you are planning to use eggplant for a dip like this Spicy Eggplant Dip, instead of cutting the eggplant into slices, you can bake the eggplant whole.

"Prick the whole eggplant with a fork, and bake in a 400°F oven until they are very soft," Tiess says. "The skin will typically split open or blister."

Allow the eggplant to cool, then slice it open. Scrape the pulp from the eggplant, and place it in sealable plastic containers to freeze with both a label and date.

What To Know About Using Frozen Eggplant

Tiess says that because you cook the eggplant, the flavor is very similar to using it fresh. 

"The main difference will be the amount of water that is displaced in the thawing process, which will slightly alter the finished preparation, making it more tender," he explains. "As ice crystals develop the water expands and the cell walls are damaged in the process; this process then releases the water within the vegetable."

Tiess adds that by cooking the eggplant first, you are removing some of the water, but with the use of frozen cutlets, the thawed product will maintain more of its integrity than simply freezing it raw.

How To Thaw Frozen Eggplant

When you are ready to use your stash of frozen eggplant, the safest—and easiest—way to thaw it is by using your refrigerator. When the eggplant has thawed completely, pat dry any excess water, and it will be ready to use.