How to Freeze Cooked Eggplant

Slices of cooked eggplant.

Eggplant, also known as aubergine, is part of the nightshade family and a cousin to the tomato. Vegetarians and vegans often use eggplant as a substitute for meat, cooked in dishes such as casseroles or cut into slices and fried. If you find you’ve cooked too much eggplant to eat right away, do not worry. Cooked eggplant does well in the freezer, especially when frozen individually. When stored in this manner, you can thaw and enjoy another eggplant meal in just minutes.

Things You'll Need

• Cooked eggplant
• Waxed paper
• Baking pan
• Zip lock freezer bags
• Permanent marker

Instructions

1. Allow your cooked eggplant to cool completely. Line a shallow baking pan with waxed paper.

2. Place each eggplant piece on the baking pan. Next, place the pan in the freezer.

3. Wait for the food on the pan to freeze. Then take it out of the freezer. This takes between one to two hours.

4. Take the frozen piece of cooked eggplant and put in a zip lock freezer bag. Another method is to wrap each piece individually with plastic wrap before putting in the zip lock bag.

5. Close the bag, leaving a small open space. Next, gently push down on the bag, making sure not to mash the food and then finish sealing it.

6. Write the date on the front of the bag. Place the freezer bag in the freezer until ready to eat. Use within four to five months.

Tips & Warnings

• If making casseroles or other dishes with the eggplant, wrap securely with aluminum foil and date or cover with lid before freezing.

References

• Care to Eat