How to Freeze Eggplant for Winter
The best, simple, and fast way to prep for winter! Frozen eggplant keeps its flavor fully. In dishes, it’s hardly different from fresh. Store up to a year in portion bags or containers. Add anywhere to save cooking time.
Updated : 14 January, 2026
Easy
About 45 min.
Ingredients
500 grams
Eggplant
2 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to freeze eggplant for winter? Choose the right fruit: firm, without cracks or dents, ripe but not overripe. Rinse the eggplants with cold water and trim off the stems. Slice them - rounds, sticks, cubes, or sheets. The cut depends on what you plan to cook later (spread/caviar, stew, rolls, baked eggplant, etc.).
Step 2
Transfer the cut eggplant (I used small cubes) to a deep bowl. Remove excess juice and bitterness: sprinkle with 2 heaping tablespoons of salt.
Step 3
So the eggplant turns out tasty and not “rubbery,” give it a quick heat treatment. Boil a kettle and pour boiling water over the eggplant pieces. Cover with a plate and place a weight on top (I used a bowl of water). Leave under the weight for 25 minutes.
Step 4
After that, remove the weight, rinse the eggplant thoroughly with cold water, then drain in a colander until all water runs off and the pieces cool.
Step 5
Transfer the eggplant to a plastic freezer bag or container. Tie the bag well, or close the container tightly. It must be airtight so no air gets in. Freeze. Store frozen eggplant for up to 1 year.
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