How to Store Eggplant: 

Eggplant is best-stored whole in the fridge. Wrap it in a paper towel and then store it in a perforated bag or loosely wrapped plastic bag. This is optional, but for the best results, store the wrapped eggplant in a crisper drawer in your fridge. This storage method should keep your eggplant good for about a week.  

However, if you freeze your eggplant, it will last even longer! 

How to Freeze Eggplant: 

1. Wash it in cold water 

2. Peel the skin off with a vegetable peeler 

3. Cut it to your desired size. The smaller it is cut, the faster it will defrost.  

4. Bring a large pot of water to a boil 

5. Optional: Add a squeeze of lemon juice to the boiling water to help the eggplant retain its vibrant color.  

6. Add the eggplant to the boiling water. Submerge and cook for about 4 minutes.  

7. While the eggplant boils, add ice cubes and cold water to a large bowl to create an ice bath.  

8. Immediately transfer the boiled eggplant to an ice bath for about 5 minutes.  

9. Drain the ice bath and pat the eggplant dry.  

10. Store in a freezer safe container and label the container with the date. This method will allow the frozen eggplant to stay good for 6 months.  

How to Process Eggplant: 

1. Place the eggplant lengthwise on a cutting board.  

2. Peel or leave the skin. It is okay to eat but can be removed if you wish. 

3. Slice the top (stem) of the eggplant off.  

4. Now, slice the eggplant in whatever shape you wish! Just remember to cut the eggplant about double the size you want to compensate for shrinkage while cooking.  

Check out this video to watch a tutorial on how to cut an eggplant!