Eggplants are a delicate vegetable, used in many types of cuisine. Since they do not like extreme heat or cold, they should be kept in an environment where the temperature is mild and controlled. In the absence of a suitable place, you can pack them and put them in the refrigerator. If you want them to last longer, you can blanch them and store them in the freezer. Read on and find out how to best preserve aubergines according to your needs.
Steps
Method 1 of 3: Store the Eggplant at Room Temperature
Step 1. Put the eggplant in a paper bag
If possible, use a bag for each eggplant and wrap it around them. Keep them whole without cutting them, otherwise they will deteriorate faster. Place each eggplant in a bag and wrap it around it loosely. Do not seal the bag in any way.
- Paper absorbs moisture, which is why it is best not to use a plastic bag. Closed in a plastic bag, eggplants tend to go bad faster because air circulation is poor.
- If you don't have a paper bag at home, you can wrap the aubergines in absorbent kitchen paper and then put them in an open bag or container that allows air to enter.
- If you use paper towels, wrap the eggplants separately. In any case, space them between them to allow the release of moisture.
Step 2. Store the aubergines in a cold room (10-12 ° C)
Few people know that aubergine is an extremely delicate vegetable that does not tolerate extreme heat or cold well. Keep them away from sunlight, in a place in the house where the temperature is quite low (10-12 ° C).
- The temperature inside the refrigerator is too low and the aubergines risk spoiling prematurely. On the other hand, the temperature in the kitchen pantry is generally too high, especially during the summer.
- You can try storing eggplants in the cellar or basement, as long as it's a dry, well-ventilated place.
Step 3. Keep eggplants away from ethylene producing fruits
Ethylene is an invisible gas that is released from many fruits and vegetables, including tomatoes, melons and bananas. Eggplants are extremely sensitive to ethylene gas and can rot even if you store them properly. Keep them away from the fruit bowl and places where you store other vegetables.
The greater the distance between the eggplant, fruit and other vegetables, the better. If you store them next to bananas, they will ripen almost immediately and you will have to use them right away
Step 4. Use the eggplant within three days
Unfortunately, keeping eggplants at room temperature won't last long, even if you've taken all possible precautions. The best time to eat them is when they feel ripe when you touch them. Press them gently with your thumb; if the finger leaves an imprint, it means that the eggplant is not yet fully ripe.
- For optimal taste and texture, use eggplant within 24 hours of purchase. Keep in mind that they start to deteriorate immediately, as soon as they are detached from the plant. The aubergines for sale in the supermarket have traveled and been in stock; that's why they won't last more than three days if you keep them at room temperature.
- The best aubergines have a smooth, shiny skin and a green stalk. Throw away any that have become too soft, brown or slimy.
- Spots and blemishes on the skin generally indicate that the eggplant pulp has begun to rot. Use them as soon as possible if you notice that the peel is changing color.
Method 2 of 3: Store the Eggplant in the Refrigerator
Step 1. Wrap the aubergines in paper towels or put them in a bag without sealing it
Wrap a couple of sheets of kitchen paper around them to protect them from moisture. Keep them whole until use. If you don't want to use paper towels, put the eggplant in a paper or plastic bag and remember not to seal it. You can also use a food container with a ventilation system or, alternatively, a perforated bag.
Do not seal the bag and do not use an airtight container to avoid blocking the air flow, otherwise the aubergines will spoil faster than normal
Step 2. Store the eggplant in the vegetable drawer of the refrigerator
Put them in the drawer to keep them away from moisture and separate from other foods. The vegetable section is controlled humidity to keep the vegetables fresh for a long time. Wrap the eggplants, put them in the refrigerator drawer and then close it.
If the drawer is already full, do not try to force the eggplant in as well. Place them on a refrigerator shelf, but keep in mind that they won't last as long
Step 3. Remove ethylene producing fruits and vegetables from the drawer
Try moving the fruits and vegetables elsewhere until you are ready to use the eggplant. Fruit in particular tends to prematurely ripen aubergines. The invisible gas released by most fruits accelerates the ripening process of other vegetables.
The list of major ethylene gas producers includes peaches, pears and plums. Unexpectedly, grapes, okra and berries also release small quantities of this gas
Step 4. Use the eggplant within a week
They will gradually deteriorate depending on how you store them and when they were harvested. If they have been recently harvested, they can last longer than a week, but in general they tend to turn mushy and brown before seven days. If possible, eat them within three to five days.
Low refrigerator temperature negatively affects the shelf life and quality of aubergines. Being very delicate they could change color and texture even if you store them properly. If you intend to use them quickly, keep them at room temperature
Method 3 of 3: Blanch and Store the Eggplant in the Freezer
Step 1. Wash and peel the aubergines
Rinse them under cold running water to remove any soil residue; then place them on the cutting board and trim them at the ends with a sharp knife. Finally, remove the peel from the eggplant with the vegetable peeler.
- Ripe aubergines are best suited to be stored in the freezer. Make sure they are a nice solid dark color and that pressing your thumb on the peel does not leave the fingerprint imprint.
- Black eggplants hold up better in the freezer than purple ones, but any variety can be frozen and used for cooking.
- You can blanch eggplants without peeling them first, but unless they are very small it is generally advisable to peel them. The larger the aubergine, the harder the peel and unpleasant to eat.
Step 2. Cut the eggplant into slices about one centimeter thick
Slice them horizontally starting at the end where the stalk was. Try to give the slices an even thickness to make sure they all cook at the same time and to make the most of the space in the freezer.
Use a clean knife to slice the eggplant
Step 3. Boil the water
Take a large pot and fill it about 2/3 full with water. The amount of water must be sufficient to keep all the slices of aubergine submerged. Add 100 ml of lemon juice to every 3 liters of water. Turn on the stove and wait for the water to boil briskly.
Adding lemon juice is optional; serves to prevent the aubergines from changing color when blanching them or while they are in the freezer
Step 4. Blanch the eggplant slices for 4 minutes
Start the kitchen timer as soon as you have immersed them in the water. Do not stray from the stove as you will have to drain them as soon as the timer rings to avoid overcooking them. When the time runs out, drain them from the water with a slotted spoon.
- Start the timer immediately even if when you put the eggplant slices in the pot the water stops boiling.
- Blanching the aubergine slices, or cooking them briefly in boiling water, serves to eliminate the enzymes that alter their taste and consistency when you freeze them. If you don't blanch them before freezing them, they'll get soggy.
Step 5. Cool the eggplant slices in ice water
Immediately transfer them to a large bowl filled with cold water and ice cubes. Don't wait for them to cool down before submerging them in frozen water. Leave them to soak until they are cool to the touch.
- Dipping the aubergine slices in frozen water blocks the cooking process to prevent them from being overcooked.
- After letting them cool, drain them from the water and pat them dry with absorbent kitchen paper.
Step 6. Place the eggplant slices in a food bag
Arrange them neatly in one or more freezer bags. Leave a couple of inches of empty space inside the bags to allow the eggplant to expand. Crush the bags before sealing them to get as much air out as possible. Write the date and contents on the outside with a permanent marker.
- Vacuum-pack the eggplants if you want them to last longer. The vacuum machine sucks all the air present in the bag. A less professional, but still effective option is to suck the air out of the bag with a straw before sealing it.
- If you want to prevent the eggplant slices from sticking together, wrap them individually in cling film before placing them in the bag. This is particularly useful if you intend to fry them.
Step 7. Use the eggplant within six months
When you're ready to eat them, move the bag to the refrigerator and let them thaw slowly. By storing them in the freezer, over time, they will inevitably tend to deteriorate and gradually lose their properties, so try to use them as soon as possible. If they are vacuum packed they will last longer, but in any case it is better not to wait more than a year.
Eggplants will lose their firm consistency over time, so it's best to use them for recipes where this feature isn't required, such as soups, sauces, and stews
Advice
- If you've already cut the eggplants but haven't used all of them, place them in a food bag and store them in the hottest part of the refrigerator. Generally the vegetable drawer and refrigerator door shelves are the areas where the temperature is highest.
- You can bread the eggplants after blanching them to save time when you're ready to fry them.
- Remember that aubergines start to deteriorate as soon as they are harvested, so the shelf life depends on how long they have traveled and been in stock before you bought them.
- If the skin is cracked, stained, or in some way imperfect, the eggplant will spoil more quickly. If you have to make a choice, use the ones with damaged skin first.
