How to Freeze Eggplant in 9 Steps

Eggplant (Solanum melongena), also known as aubergine and brinjal, is a perennial, warm-season vegetable from the nightshade family. Eggplants come in a variety of sizes, shapes, and colors. The most common eggplant variety in the United States is the globe eggplant: this hefty variety has glossy, deep-purple skin and spongy fruit. Other commonly cultivated varieties include white eggplants (used in Middle Eastern dishes like baba ganoush), Thai eggplants, Black Beauties, Ichiban, Rosa Bianca, and Little Fingers.

Freezing eggplants for later use in cooked dishes, such as lasagna or eggplant parmesan, is simple. Follow the step-by-step guide below for how to freeze eggplant:

1. 1. Select ripe eggplants. Choose eggplants that are ripe, with no bruises. The seeds should still be white—not yet brown and mature.
2. 2. Prepare the eggplant. Wash and dry the eggplant, then peel off the skin.
3. 3. Boil a pot of water on the stove. Add lemon juice into the water, using a half cup of lemon juice for every gallon of water. The lemon in the water will prevent the eggplant from browning.
4. 4. Slice the eggplant into quarter-inch slices. Eggplants brown with air exposure, so only slice enough eggplants to fill the pot.
5. 5. Blanch the eggplant in the boiling water for four minutes. Blanching kills the enzymes that cause eggplants to lose their texture and flavor over time. Eggplant also has a high water content, so it benefits from being cooked slightly before freezing.
6. 6. Prepare an ice bath. Using a slotted spoon, transfer the eggplant slices to a large bowl of ice water. The cold water will stop the eggplants from cooking.
7. 7. Dry the eggplant slices. Pat the slices of eggplants dry with a paper towel.
8. 8. Transfer the eggplant to a baking sheet. When the slices of eggplants are dry, transfer them to a baking sheet lined with parchment paper. The paper will prevent the eggplant from sticking to the cookie sheet. Place the eggplant in the freezer for a couple of hours, or until they’re frozen solid. The flash freeze will prevent the eggplant slices from sticking together. (Alternatively, you can place the eggplant slices straight into a freezer bag or airtight container, just make sure that the slices are separated by wax paper.)
9. 9. Store the eggplant. Transfer the frozen eggplant slices to a freezer bag or airtight container. Frozen eggplant slices will keep in the freezer for up to a year.

You can also freeze baked eggplant for a quick future meal. You can halve, cube, or slice eggplant to roast before freezing:

1. 1. Eggplant halves: Roast eggplant halves in the oven with olive oil at 400 degrees Fahrenheit for 35 to 40 minutes, or until the flesh is soft. You can then scoop the flesh into a freezer-safe container and store it in the freezer. It will keep in the freezer for up to a year, and you can later use it to make purees, spreads, or soups.
2. 2. Eggplant cubes: Roast eggplant cubes in the oven in olive oil at 375 degrees Fahrenheit for 45 minutes, or until the eggplant pieces are brown. Then you can freeze them in an airtight container for up to a year. You can then heat them straight from the freezer, just enough to thaw them, for a tasty side dish.
3. 3. Eggplant slices: You can roast eggplant one-inch eggplant rounds in the oven at 400 degrees Fahrenheit for 30 minutes. Freeze the slices on a baking sheet before storing in an airtight container or freezer bag. You can use eggplant slices on sandwiches or for layering in lasagna.

You can use frozen eggplant slices in any recipe that calls for cooked eggplant, such as soup, lasagna, or ratatouille. You can bread frozen eggplant slices with bread crumbs and fry straight from the freezer to make fried eggplant. You can also roast the previously frozen eggplant to create a side dish or to make an eggplant spread.

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