How Long Does Eggplant Last?

How Long Can You Store Eggplant?

Fresh eggplants can be stored whole for 4 to 5 days in a cool, dry place. Consider refrigerating it if you don’t plan on eating it within this time frame. In the fridge, eggplants can last for 7 to 10 days.

How Do You Know When An Eggplant Goes Bad? 

If you know how to acquire fresh eggplant, you’ll start with a beautiful, plump, firm, purple-shiny fruit. Things will start to go bad after a few days. Here are some obvious signs that your eggplant has gone bad.

  • The eggplant lost its firmness and began to soften.
  • It’s no longer as gleaming as it used to be.
  • The skin begins to appear withered.
  • Your eggplant is slightly slimy when cut.
  • When cut, the flesh turns brown.
  • The seeds have a slimy texture.
  • On the fruit, there are rotting spots.
  • It began to smell rotten.

Actually, even if the eggplant starts to turn brown on the inside, it is still edible, especially if you plan to roast it. It must be extremely fresh, firm, and white if grated into a salad. Keep in mind that if you leave the eggplant cut on the dish, it will immediately oxidize. It’s recommended to cook or consume it right away once it’s been sliced.

How Long Does Eggplant Last At Room Temperature?

On the counter, the whole eggplant will survive 4-5 days. If you plan to eat eggplant within the next 4-5 days, it will be safe in the pantry. When you cut an eggplant, it will not stay as long in the cupboard as a full eggplant, since bacteria will begin to grow on the cut eggplant right away. In the cupboard, cut eggplant will last for 30 minutes.

How Long Can You Keep Eggplant In The Fridge?

In the refrigerator, the whole eggplant will last 7 to 10 days. In the refrigerator, chopped eggplant will survive for 3-4 days. The easiest way to keep them fresh for a month or year is to freeze them.

Can You Freeze Eggplant?

Yes! Eggplants can be frozen without a problem. Although frozen and thawed eggplant will never have the same texture or flavor as fresh eggplant, there are several things you can do to retain the texture and flavor.

How to Freeze Eggplant?

  1. Begin with as much fresh eggplant as possible. Put it in the refrigerator or cover it with ice if there is a time delay between harvesting and freezing. Harvest while the seeds are still young and the color is uniformly dark. Some types and sizes of vegetables freeze better than others. Eggplants, like many other vegetables, become soft after freezing and leak water as the cell walls rupture.
  2. Wash the eggplant in plain cold water.
  3. Peel and slice the eggplant. Just take a sharp knife and cut off both ends (about 1/4 of an inch, or half the width of an average woman’s little finger). Then peel the eggplant-an ordinary vegetable peeler works best. Cut the eggplant into slices. Prepare quickly by slicing into 1/3-inch thick slices (if you leave it sit cut for more than a half hour, it will start to discolor). Prepare enough eggplant for a single blanching session.
  4. Prepare a pot of boiling water (about two-thirds full) and add 1/2 cup of lemon juice to each gallon of water.
  5. Prepare a LARGE bowl of ice and cold water to receive the eggplant once it has been blanched.
  6. Prepare the eggplant by blanching it. Enzymes and bacteria found in all fruits and vegetables break down and destroy nutrients over time, changing the color, flavor, and texture of food when frozen. Before freezing eggplant, it must be blanched in boiling water or steam for a few minutes to kill the enzymes. Cook the eggplant for 4 minutes (blanching).
  7. To cool the eggplant, follow these steps: With a slotted spoon, remove the eggplants from the boiling water and place them in ice water to cool for about 5 minutes (until cold). Overcooking is avoided by promptly cooling them. As needed, keep adding more ice.
  8. Allow 2 or 3 minutes to drain completely.
  9. If you don’t have a vacuum food sealer, place the eggplant in Ziploc bags and zip the top shut, leaving enough space to insert the tip of a soda straw. Remove air by sucking it out once the straw is in place. To remove the straw, press it closed where it was put and then close the bag as you remove it.
  10. Place them in the freezer, preferably on a quick-freeze shelf if you have one.

How Long Does Eggplant Last In The Freezer?

In the freezer, the whole eggplant will survive 10-12 months. This is the best way to store eggplant for a month or a year, but it’s preferable if you eat it as soon as possible for the best flavor.

How Long Does It Take To Freeze Eggplant?

Freezing takes roughly 2-3 hours.

How Long Does Eggplant Last In Cold Storage?

In a cold pantry, whole eggplants last 2-3 weeks, whereas chopped eggplants last 3-4 days.

Best Way To Store Eggplant

The ideal way to keep eggplant is at room temperature, rather than in the refrigerator, where it will stay longer. Keep eggplant cool and out of direct sunlight, and use it as soon as possible after harvesting or purchasing it. You can put it in a ventilated dish, but don’t seal it in a plastic bag because that would speed up decay. Eggplant, like cucumbers, is temperature-sensitive, especially when temperatures fall below 50°F, which can harm the texture and flavor. According to UC Davis, eggplant is susceptible to chilling effects such as pitting, surface bronzing, and browning of seeds and pulp tissue when exposed to temperatures below 41°F for an extended period of time. Eggplants are also extremely sensitive to ethylene, a natural gas that causes certain foods to quickly ripen (and finally rot). As a result, it’s preferable to store eggplant separately from bananas, tomatoes, and melons, which all create a lot of ethylene.

Simon
Simon

Writer at Foodexpired.com, love experiments and verifying facts.

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