Can Eggplant Be Frozen? How to Freeze and Blanch

Can you freeze eggplant lasagne?

Yes, you can freeze eggplant keto lasagna for 2-3 months. If you are making it ahead, assemble the casserole as written but skip the last baking step. If you have leftovers you want to freeze, it’s fine to freeze those after baking, too. Let it thaw overnight in the refrigerator before baking if you can.


How to Cook With Eggplant

Eggplant is highly versatile. It also blends well when incorporated in dishes. There are countless eggplant recipes you can experiment with – from baking to pan-frying to roasting to steaming.

Not only this, you can stuff eggplants, bread them for a crispy vegetable treat, mash them to use as a dip, use in salads, prepare the classic eggplant parmesan, toss them in pasta dishes as well as in casseroles.

Eggplants are popular in Italian cuisines, where they are part of the signature ratatouille dish.

Can I freeze eggplant parmigiana?

To Freeze: Assemble dish but do not bake;wrap tightly with foil and freeze, up to 3 months. Thawcompletely, then bake as directed.

Is it better to freeze eggplant parmesan before or after cooking?

Bake until lightly browned and bubbling, 40 to 45 minutes. To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months.

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How do you store eggplant long term?

The Best Place to Store Eggplant. The best placeto store eggplant is not in the refrigerator, but at roomtemperature, where it’s likely to last longer. Keep eggplantin a cool spot, away from direct sunlight, and use it as soon aspossible after harvesting or buying.

How to Store Eggplant

Once home, keep them out at room temperature and try to use the day of purchasing or shortly after, as eggplants don’t do well in the cold. If you do need to store them for longer, wrap in a paper towel, place in an unsealed bag or container, and then keep in the crisper drawer.

Eggplants can also be frozen, if you want to enjoy those in-season flavors year-round. As Ali Rosen, author of “The Modern Freezer” explains, eggplant is “the perfect element to either cook ahead and freeze on its own or include it in a grain dish or casserole that you will freeze later. Don’t try to freeze it raw because its high water content will change its texture too much. But once it’s cooked it freezes like a dream!”

To freeze eggplant, first cook it in slices, cubes or make into a puree, then transfer to freezer bags, label them with the date, and make sure to remove as much air as possible before storing. 

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Can You Freeze Roasted Eggplant?

Fully cooked eggplant freezes beautifully in a multitude of formats. If you want to have it as an ingredient for future dishes, roasting is a wonderful way to prepare it for freezing. Follow the same steps as above to salt and drain, then transfer to a lightly oiled sheet pan and roast at 400°F for 20 to 30 minutes, until soft and browned. If you want to use it for dips, prick the whole eggplant all over with a fork, and roast whole on a sheet pan in a 400°F oven until completely soft. Then scrape the eggplant out of the skin and cool the mash to room temperature before storing in a freezer container or bag. Use sliced roasted eggplant in these Eggplant Lasagna Rolls, or try the puree in this Eggplant Dip.

What happens if you do not blanch a vegetable before freezing it?

Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage. Freezing vegetables without blanching them first results in faded or dulled coloring, as well as off flavors and textures.

Reader Interactions


  1. BARRY BYRNE says

    Thank you for the info, I have always had a big garden but this year I am going to try to freeze a lot of my veggies.

What Does Eggplant Taste Like?

Depending on the variety, eggplants are sweet-tasting and, when cooked, take on a creamy texture with an almost meaty feel, especially if they’ve broken down during a braise. They tend to take on the flavors of the spices they are cooked in, soaking up and blending into sauces. 

The flesh of the eggplant has a spongy, absorbent texture that soaks up oil quickly. (More on that below!) A cooked eggplant completely transforms in texture, going from a spongy to soft and creamy—but there’s no middle ground. Undercooked eggplant is rubbery and highly unpleasant.

Lori Rice

Can Eggplant Be Frozen?

Freezing eggplant is one of the best ways to prolong its shelf life, however, it is important to note that due to its naturally high water content, the eggplant won’t be firm once the formed ice crystals defrost after freezing.

Considering that eggplant is generally only eaten cooked, the textural change will not be very noticeable.

If the eggplant seems too watery once thawed, it will still be ideal for use in dips, curry dishes, pasta sauces, and soup. Eggplant which you intend to fry at a later stage can be breaded before freezing.

Only freeze fresh, completely ripe eggplant with a firm texture. Eggplant that has started to wrinkle or develop soft spots should be used immediately or thrown away as it will not freeze well.

Although all eggplant types can be frozen, the traditional black or dark-purple varieties hold up best in the freezer compared to the smaller purple Chinese and Thai types.

Is eggplant an inflammatory vegetable?

Eggplants, peppers, tomatoes and potatoes are all members of the nightshade family. These vegetables contain the chemical solanine, which some people claim aggravates arthritis pain and inflammation.

Cubing and Roasting Eggplant

Joff Lee / Getty Images

If you like to eat eggplant as a side dish, or you enjoy adding it to soups and stir-frys, freezing roasted cubes of eggplant is a good bet. Here's how to do it:

  • Peel and cube your eggplant. Then, place it on a cookie sheet, toss with olive oil, and sprinkle with minced garlic and salt.
  • Roast at 375 F for 45 minutes, or until the eggplant browns nicely, and the centers reach a creamy consistency.
  • Allow to cool, then flash freeze on cookie sheets (this will keep the pieces from sticking together). Transfer to freezer bags, seal, and store in the freezer until you need them.

To use:Drop the frozen eggplant pieces directly into soups and stir-frys, or heat them on the stove or in the oven, just long enough to thaw them and warm them through.

Eggplant Recipes

Eggplant Lasagna image Credit: Greg Dupree; Prop Styling: Christina Daley; Food Styling: Adam Hickman

Looking for something to do with all that perfectly frozen eggplant? We’ve got you covered:

Hungry for more? Check out 40 Easy Eggplant Recipes next.

Difference between male and female eggplant

Would you like to know how to go about choosing the best eggplant? I have eaten many eggplants in my lifetime, but sometimes I confess that they tasted somewhat bitter.

I have gone down the route of slicing and generously salting and leaving them to sweat for a while before washing clean and patting dry, to try and get rid of the bitterness. It helps, but not always entirely.

However, now my darkness has been lightened. I now know how to pick the best eggplant without fail.

When recently shopping at a local farmer’s market, I happened to come across a woman on one of the veggie stalls talking about eggplants.

I got closer, so I could hear what she had to say. She said something I had previously not known.

Eggplants have a gender. They are male or female

Eggplants have a gender. They are male or female

Well, gender wars being what they are, if like me you’re a woman, you will think that the female is in the ascendancy, whereas if you’re a man, you’ll think the opposite.

But when it comes to the eggplant, however, the answer is clear. The male plant is best, well, in terms of eating anyway. Sad, but true.

Mother Nature figured that the female eggplant should be more about seeds and reproducing than tasting good. It appears that the more seeds a plant has, the more babies are likely to be forthcoming.

But science puts a slightly different interpretation on it. The University of Illinois Extension says the seed issue is more about reproduction than gender, and I have to say, I wholeheartedly agree.

When it comes down to seed being a gender issue, there is another fact that flies in its face.

It is that the maturity of eggplant has a big part to play. Apparently, younger, smaller eggplants have fewer seeds than older, bigger ones.

In further support of the female eggplant, if they have more seeds, which makes them more bitter, this is not to attract seed eaters.

Let’s face it; we females have a hard life at the best of times, let alone having to be concerned about your seeds eaten. Am I right, or am I right?

There is something else too. Female eggplants are often a little rounder than their male counterparts. Now, how about that?

But, on the subject of eggplant belly buttons – take a look at this picture below.

The one on the left – with the slit belly bu

The one on the left – with the slit belly button, is the female, and the one on the right – with the round belly button, is the male.

When all is said and done, you have to make up your own mind. Ever since I heard that lady at the farmer’s market, I have gone by the belly button thing.

If you see someone frantically rummaging through the eggplants on display, it’s probably me – looking for MR right.

It may be just the power of suggestion, but it seems to work for me. I am hunting the male of the species, and bitter eggplants are a thing of the past.

Thawing and Using Frozen Eggplant

Having frozen eggplants is extremely useful. You can use them virtually like the fresh ones. Plus, they’re already baked or boiled, so half of the preparation is already done.

There are plenty of tasty dishes that you can whip up quickly with frozen eggplants; here are some of them.

–   Eggplant-based dips, spread, and sauces, such as baba ganoush

–   soup, stews, and curries

–   vegetarian Bolognese, lasagna, and other pasta dishes

–   stuff into sandwiches

To thaw frozen eggplants safely, you have a few options to do it.

–   In the refrigerator. Leave it in the fridge overnight to have it ready the next day. Refrigerate unused portions in a sealed container and use it within 3 to 4 days.

–   In cold water. Submerge a frozen package in a bowl of ice water and let it thaw completely. Replace the water if necessary. This method is faster, but you need to use the thawed product immediately after thawing.

–   In the microwave. If you’re in a hurry, microwave thawing is your last resort. Cook it immediately after thawing.

They can be thrown directly to the cooking pot for preparing soups and stews – no need to thaw out first. For unbaked casseroles, thaw them completely in the refrigerator and bake in the oven at 350 °F to 375 °F for 40 to 45 minutes until lightly brown or bake it as directed by the recipe.

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