• When possible, preserve fresh, locally-grown eggplant for the best quality and nutritional value.
• Know when fresh eggplant is available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients

• Select firm, mature eggplant. Do not use eggplant that show signs of decay or mold.
• Use 2 average size eggplants per quart container
• Salt
• Ice (approx. 1 pound/pound vegetables)

2. Equipment

• Large cooking pot with lid
• Blanching basket/strainer/slotted spoon
• Colander
• Cutting board
• Knife
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:

• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Vegetables

• Thoroughly wash eggplant.
• Peel, cut into slices 1/3-inch thick.
• To preserve color, drop pieces into a solution of 4 teaspoons salt per gallon of water.
• Blanch in boiling water for amount of time indicated in table below, in the same proportions of salt to water
  • Use one gallon water per pound of prepared eggplant.
  • Lower eggplant into vigorously boiling water. Place a lid on the pot.
    • Start timing as soon as vegetables are in boiling water.
• Cool in ice water. Drain well.
  • NOTE: Cooling should take the same amount of time as blanching.

5. Pack

Dry Pack-

• Pack tightly into containers, bags or wrap.
• NOTE: Layers of eggplant can be separated by sheets of freezer paper.
  • If using rigid containers, leave 1/2 inch headspace.
  • If using flexible bags or wrap, remove as much air as possible.
• Make sure sealing edges are free of moisture or food.
• Seal.

Tray Pack-

• Place chilled, well-drained eggplant in a single layer on shallow trays or pans.
• Place in freezer until firm, then quickly transfer to labeled bags or containers. 
  • If using rigid containers, no headspace is necessary.
  • If using flexible bags or wrap, remove as much air as possible.
• Seal.

6. Store

• Label with the name of food, date, and type of pack.
• Freeze as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layers in freezer.
• Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.