Can You Freeze Eggplant?

Sauté the eggplant: Chop the eggplant into 3/4-inch pieces. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and ½ teaspoon kosher salt . Sauté for 6 to 7 minutes until just tender, stirring often so the eggplant does not stick (the pan will be pretty dry, which is expected).

Flash freeze: Cool the eggplant to room temperature. Once cooled, line a baking sheet with parchment paper and place the eggplant in a single layer on top. Freeze for 1 hour.

Place in an airtight container or freezer-safe plastic bag . If using a bag, use a straw to suck any remaining air out of the bag and seal it.

Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.

Freeze. Place the container or bag in the freezer and freeze for up to 3 to 6 months. For best results, use in 3 months. You can use frozen eggplant directly in cooked dishes without thawing; toss it with pasta and your favorite marinara sauce for a quick meal.