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Freezing Eggplant Recipe

The Homesteading Hippy
Prep Time 30 mins
Cook Time 6 mins
Additional Time 40 mins
Total Time 1 hr 16 mins


  • 6 medium eggplants
  • salt optional


  • Peel your eggplant by standing it on one end and peeling it from top to bottom. Then, cut your eggplant into slices that are roughly 1/3 to ¼ of an inch in thickness. You can lightly salt the eggplant to remove any lingering bitterness, if needed. [mv_img id="25724"]
    peeling an eggplant
  • If you are worried about your eggplant discoloring after it has been frozen and thawed, you can blanch it ahead of time. This is optional – blanching does not impact the flavor of the eggplant. To blanch, simply boil your eggplant in water on the stovetop for about three to four minutes, then cool immediately in an ice bath. Squeeze it to remove any excess liquid. [mv_img id="25718"]
    blanching an eggplant
  • (optional) Bake your eggplant, if you want.
  • Whether you’ve chosen to blanch and / or to bake your eggplant or not, your next step will be to flash freeze. Start by laying the slices on a cookie sheet in a single layer. This will make it harder for them to stick together. [mv_img id="25726"]
    eggplant slices on cookie sheet and tray
  • Freeze for six to eight hours on the cookie sheet.
  • Next, arrange your frozen pieces of eggplant in a freezer-safe container, like a plastic bag or a vacuum sealer bag. Never use glass containers.


  • If you use a standard freezer bag, just make sure you remove as much air as possible. This will prevent freezer burn. Vacuum sealed bags tend to work best, but they do take some moisture out of the eggplant – so keep this in mind.
  • If you decide to pack your eggplant into freezer-safe containers, just leave ½ inch headspace at the top to give the eggplant room to expand as it freezes.
  • Always label it clearly with the date you froze it so that you will know how long your eggplant has been in the freezer.
  • If you’re feeling super organized, you can even separate the eggplant slices with pieces of plastic wrap. This will allow you to easily separate the slices from each-other when you remove them from the container. It’s a great idea if you only plan on using small amounts of eggplant at a time.