All About Eggplant
Your complete guide to eggplant - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Eggplant Last?
Storage times and freshness tips for eggplant in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked in Fridge3-4 days
Signs of Spoilage
Visible mold, sour or fermented smell, slimy texture, significant change in color, or an 'off' taste (do not taste if other spoilage signs are present).
How to Check
Visually inspect for any mold growth or unusual discoloration. Smell the dish for any sour, yeasty, or unpleasant odors. Check the texture for sliminess or excessive mushiness.
Storage Tips
Store cooked eggplant in an airtight container in the refrigerator within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C).
Raw, Whole in Fridge5-7 days
Signs of Spoilage
Soft spots, wrinkling or shriveling of the skin, dull or discolored skin (especially brown or dark patches), sliminess, visible mold growth.
How to Check
Visually inspect for smooth, taut, and shiny skin. Touch the eggplant; it should feel firm and heavy for its size. Avoid any that feel spongy, soft, or have indentations. A fresh eggplant has a mild, earthy smell; an unpleasant, sour, or strong odor indicates spoilage.
Storage Tips
Store eggplants unwashed in a perforated plastic bag or loose in the crisper drawer of your refrigerator. Avoid stacking heavy items on top. Keep away from extreme cold spots in the fridge, as chilling injury (pitting, browning) can occur.
Raw, Cut in Fridge1-2 days
Signs of Spoilage
Browning or significant darkening of the cut surfaces, sliminess, soft texture, a strong unpleasant odor.
How to Check
Visually check the cut surfaces for discoloration beyond slight oxidation. Touch the pieces; they should still be firm. A slimy feel or a sour/off smell are clear indicators of spoilage.
Storage Tips
To minimize browning and extend freshness slightly, sprinkle cut surfaces with lemon juice or white vinegar, or submerge the pieces in lightly salted water before storing them in an airtight container in the fridge. Use as quickly as possible.
Cooked/Blanched in Freezer6-8 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches), development of off-flavors, or a very mushy texture after thawing (due to poor preparation or extended storage). While generally safe beyond this, quality degrades.
How to Check
Visually inspect for excessive ice crystals or large areas of freezer burn. A strong 'freezer' smell can indicate quality degradation. After thawing, the texture might be softer than ideal, but it shouldn't be slimy or have an off-odor.
Storage Tips
Eggplant must be blanched or cooked before freezing to preserve its texture and flavor. Cut into desired pieces, blanch (e.g., 3-4 minutes in boiling water), cool rapidly in ice water, drain well, pat dry, then freeze in a single layer on a baking sheet before transferring to airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn. Label with the date of freezing.