Eggplant harvesting begins in summer and lasts until autumn. Learn all about how to harvest eggplants, as well as how to properly store and store them.
Growingeggplant(Solanum melongena) at home is becoming more and more popular. This heat-loving nightshade (Solanaceae) produces many colorful fruits when planted in the right location and cared for. However, it can be difficult for gardeners to decide when to harvest. Read on to learn how to tell when eggplants are ripe, how to harvest them correctly, and how to store them.
Content
- When to harvest eggplants?
- How to store eggplants?
- Store eggplants in the fridge
- frozen eggplants
- How to preserve eggplants?
- Pickled Eggplant
- canned eggplant
- Cut and prepare aubergines
- Should I peel the eggplants?
- Can I eat raw eggplants?
- What if the inside of an eggplant is brown?
- What if an eggplant is bitter?
When to harvest eggplants?
Eggplants are slow growing vegetables. Although you start growing them early in the year, usually in January, harvesting doesn't start until late summer and lasts until the first frosts. In a greenhouse, however, you can harvest your crop as early as July, thanks to early maturation.eggplant pickerand warmer temperatures. Outdoors, the harvest season for eggplants is from August to autumn. Do not pick the eggplants, but cut them off the plant with a sharp knife or pruning shears, making sure to leave the stem on the fruit. This prevents damage to the plant and the fruits can be stored for longer.
Eggplants together with tomatoes (nightshade tomatoes) and potatoes (Papa), belongs to the belladonna family, which produces the toxic alkaloid solanine. Solanine is found in the green fruits and leaves of the eggplant. As the fruit ripens, the solanine and bitter substances break down. Below is our guide on how to determine if your eggplants are ripe and ready to harvest.
How to check if eggplants are ripe:
- The skin is the typical color of the variety.
- It gives in easily when squeezed, the interior is soft and a little spongy
- Cream-colored flesh with no green spots and no bitter aftertaste
- Slightly brownish green seeds
It is quite common for eggplants to ripen quickly. This can usually be identified by the dull skin of the brinjal or a color change from white to yellow for white brinjal varieties or from yellow to deep orange-red for Ethiopian brinjal (solanus Ethiopian). Still, these fruits can be picked and eaten, or you can save the eggplant seeds to plant next year.
Advice: In Africa and Asia, bitter-tasting brinjals are a popular ingredient in many dishes, including stews and curries. Even when ripe, the bitter substances remain in these varieties. Therefore, a bitter brinjal from an Asian supermarket is not classified as toxic.
How to store eggplants?
Eggplants can only be stored for a short time, as they dry out quickly and the tissue is sensitive to pressure. The ideal storage temperature is 8-12°C and the fruit lasts a maximum of two weeks. If the eggplants are accidentally picked when they are not yet ripe, let them ripen for a few days in a warm place to break down the solanine before storing them in a cooler place.
Advice: If eggplants are stored with apples or tomatoes, they ripen faster, but they also spoil faster. These types of fruits produce the ripening gas ethylene, which makes eggplants ripen quickly. Eggplants that are already ripe are best stored elsewhere, but the faster ripening process can also be used for green eggplants.
Store eggplants in the fridge
Eggplants are quite sensitive to cold and need a lot of moisture. When storing the aubergines in the refrigerator, the temperature should not drop below 8°C. Wrap the eggplants in cling film to reduce evaporation and keep the fruit fresh longer. Very cold temperatures cause dark, sunken spots and other cold damage.
frozen eggplants
If you have too many eggplants and want to preserve them, you can freeze them, especially if they are not ripe yet. Boiled eggplants can also be frozen.
Instructions for freezing eggplants:
- Wash the aubergine, peel it and cut it into 8 mm thick slices.
- Bring the water to a boil and add a little lemon juice to prevent browning.
- Blanch the slices in hot water for a few minutes and allow to dry briefly.
- Place the eggplant slices in freezer bags or containers and place in the freezer.
This method keeps the eggplants fresh for months and can be cooked as needed.
How to preserve eggplants?
Another idea for preserving excess eggplant is to turn it into delicious spreads, antipasti, or pesto.
Pickled Eggplant
Pickling is a popular method of preserving eggplant and also makes a delicious antipasti. Along with the eggplant, you need water, vinegar, garlic, salt, oil, spices, and a sterilized canning jar. For this recipe, cut the aubergine into slices a few centimeters thick and boil them for a few minutes in 500 ml of water and 100 ml of vinegar. Then remove them from the marinade and dry them. Place the aubergine slices in the glass, season with garlic, spices and salt and cover with olive oil. If you store them in a cool, dark place, pickled eggplants will keep for several weeks.
canned eggplant
Canning is used to preserve vegetables for a long time. The vegetables are cooked with various ingredients and then stored in a mason jar. However, this method is not ideal for eggplants because the aromatic fruits quickly become soft and mushy. It is best to store the eggplants in oil to allow their aroma to fully develop.
Starting your eggplant plants early and planting them on time will ensure a bountiful harvest. Find out what to look for in our article onplanting eggplants.
Advice: Eggplants eat a lot, so they need to be fertilized regularly to produce a rich harvest. It is best to feed the eggplants by planting them with a mostly organic fertilizer such asthe tomato is crazy. Thanks to its long-term effect, a second fertilization is not necessary for about three months.
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Cut and prepare aubergines
Eggplants can be used in a variety of foods, and the way you cut them depends on the intended use. Eggplants are normally cut up for frying, frying and grilling. Eggplant curry or stew recipes often call for the brinjal to be cut into small pieces.
Should I peel the eggplants?
Eggplants usually do not need to be peeled. The rind contains various aromatic substances, vitamins and trace elements, as well as anthocyanins, which give most fruits their dark color. But if the eggplants are harvested too late, it's a good idea to peel them, as the skin has likely hardened.
Can I eat raw eggplants?
You can eat raw ripe eggplants without fear, but choose varieties that are completely free of bitter substances.
What if the inside of an eggplant is brown?
There are several reasons why an eggplant may be brown on the inside. The brinjal may simply be overripe and have turned brown around the seeds, in which case it can be used normally. It can also be a bacterial or fungal attack, characterized by an unpleasant odor, fetid and soft tissue. Be sure to cut these parts generously. Eggplants will also turn brown if left lying around after cutting. When exposed to air, the damaged cells oxidize, turning a rusty-brown color. Just rub some lemon juice on the eggplant pulp to prevent this.
What if an eggplant is bitter?
If an eggplant is too bitter, it is best not to eat it, unless it is a variety that retains its bitter substances even when ripe. If a supposedly bitter-free eggplant tastes bitter, it may still contain toxic solanine. To remove a slightly bitter aftertaste, sprinkle the eggplant slices with salt, then drain the liquid. Eggplants boiled in water can also improve the flavor. Since solanine is water soluble, it will dissolve in the cooking water, which can then be discarded.
An exotic-looking, fruity-tasting relative islulo(Solanum quitoense), which is similar to eggplant. Learn all about this heat-loving belladonna plant, including how to plant and care for it.
FAQs
What is the best way to store eggplant? ›
A whole eggplant will last at room temperature for up to two days, but it will start going bad faster if it's exposed to sunlight or ethylene gas. Eggplants prefer cool, dark environments, like a pantry or wine cooler, and their optimum storage temperature is around 50 degrees F.
How do you store and harvest eggplant? ›Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.
How do you store eggplant long term? ›Place the eggplant in a paper bag or a vented bowl. No need to tightly close the bag or cover the bowl—eggplants require airflow to stay fresh. Keep the eggplant out of direct sunlight and place it in a cool room, about 54 degrees Fahrenheit.
How long will eggplant last after picking? ›Eggplants generally keep for 1-2 weeks after harvesting, as long as you store them properly.
Can I freeze raw eggplant? ›Freezing eggplant is entirely possible as well as useful. Freezing it raw takes a bit of preparation, but if you're an aubergine lover or come from a family of parm fanatics, it's so worth it.
How long will eggplant keep in the refrigerator? ›Whole Eggplant In The Refrigerator: It will last 2-3 weeks in the refrigerator. If you don't plan to consume it within 2-3 weeks, freeze it to keep it fresh for a few months. Whole Eggplant In The Freezer: It lasts 10-12 months in the freezer.
What can I do with overabundance of eggplant? ›Serve the roasted eggplant on its own or as part of an antipasto platter, fold it into pastas, layer it over pizza dough or in a vegetable tart, or toss it with other roasted vegetables and serve it as a salad.
How do you store or freeze eggplant? ›Cut the eggplant into approximately one-inch-thick rounds, bake in a 350°F for about 15 to 20 minutes, depending on the size of the eggplant, just until tender. Once cool, place the slices between wax paper to prevent sticking, and store in freezer bags or containers (making sure to prevent freezer burn).
How do you store uncut eggplant? ›The best place to store eggplant is not in the refrigerator, but at room temperature, where it's likely to last longer. Store eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying.
Should eggplant be refrigerated after picking? ›UC Davis' Postharvest Technology Center—an excellent resource for nerding out on produce—recommends storing eggplant between 50º and 54º Fahrenheit. That's quite a bit warmer than safe refrigerator temperatures, but quite a bit cooler than most countertops in summer, too.
Can eggplant be frozen for future use? ›
Yes! You can absolutely freeze eggplant. Eggplant that has been frozen and thawed will never be exactly like fresh eggplant, but there are some things you can do to preserve the texture and taste.
Can you eat raw eggplant? ›Can You Eat Eggplant Raw? Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.
Can you eat overgrown eggplant? ›Give it a try! In my experience, overripe eggplants can get bitter. But if the stem is still bright green, the skin is deep purple and the flesh is not too mushy, give it a try. Remember, its the skin of the eggplant that has most of the antioxidants, so don't discard the best part.
When should I uproot my eggplant? ›Prepare to harvest eggplants around 70 to 80 days after transplanting. If your eggplant is about six to nine inches and its skin is glossy, you can begin harvesting.
Do you peel eggplant before freezing? ›- Peel and cube your eggplant. ...
- Roast at 375 F for 45 minutes, or until the eggplant browns nicely, and the centers reach a creamy consistency.
- Allow to cool, then flash freeze on cookie sheets (this will keep the pieces from sticking together).
Do you have to peel eggplant before you cook it? You don't. The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising.
How do you freeze fresh eggplant without blanching? ›You can halve, cube, or slice eggplant to roast before freezing: 1. Eggplant halves: Roast eggplant halves in the oven with olive oil at 400 degrees Fahrenheit for 35 to 40 minutes, or until the flesh is soft. You can then scoop the flesh into a freezer-safe container and store it in the freezer.
Can you vacuum seal eggplant? ›To preserve eggplant for longer, use a vacuum sealer. A vacuum sealer sucks all the air out of the bag. Another way to do this is by sucking out as much air as possible with a plastic straw. If you wish to prevent the eggplant slices from sticking together, wrap them individually in a small sheet of plastic wrap.
Can you cut mold off eggplant? ›If your eggplant is still firm and the mold spots are really small, it's safe to cut off the affected spots and eat or cook with the rest of the plant. Make sure to leave a 1 in (2.5 cm) perimeter around the mold spot as you slice it out. That way, the contaminated part of the veggie can't touch the rest of the plant.
What is the best way to cook eggplant? ›The eggplant can be cubed or cut into rounds, depending on your preference. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high. Once the oil is hot, add the eggplant and cook until the eggplant is tender, around five to seven minutes.
What not to eat with eggplant? ›
...
Foods to avoid
- tomatoes.
- tomatillos.
- white potatoes.
- peppers, such as bell, banana, and chili.
- red pepper seasonings, paprika, cayenne, and chili powder.
- pimentos.
- pepinos.
- tomarillos.
SALTING: Slice the eggplant, then sprinkle salt (coarse salt is best because less is absorbed) onto one side. Leave it for 30 minutes, to allow the solanine (a chemical found in the flesh) to leach out, and brush off with a damp cloth.
Can you freeze eggplant stacks? ›The eggplant stacks can be frozen for up to 6 months. Defrost completely before baking. Leftover sauce can be frozen for up to 1 year.
Can you fry frozen eggplant? ›Slip the frozen eggplant into ziptop bags, removing as much air as possible, and label them. The slices can be baked or fried straight from the freezer, no need to thaw.
Can dogs eat eggplant? ›Remove the eggplant's stems and leaves before serving it to your pup — these parts contain solanine, which is toxic to dogs. However, the vegetable's skin is safe for them to eat. “Raw eggplant can be offered with caution in small pieces because it's a choking hazard,” Dr.
Can you dehydrate eggplant? ›Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion. Dried eggplant should be leathery to brittle.
How is eggplant good for you? ›Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
Can you pick eggplant too late? ›Leaving the eggplant harvest too long causes bitter eggplant with a tough skin and large seeds. Learning how to harvest an eggplant correctly comes with practice, but it shouldn't take long before you're picking an eggplant like a pro.
Should eggplant be peeled before cooking? ›Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. "If it's a larger vegetable, the skin tends to be thicker and harder to chew.
Do I have to soak eggplant before cooking? ›ANSWER: Soaking eggplant before cooking is not a requirement, but it can be helpful in certain situations. The decision to soak your eggplant depends on factors such as the eggplant's age, bitterness, and the dish you are preparing.
Do you eat the inside of eggplant? ›
Answer. Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.
What can I do with too much eggplant? ›Serve the roasted eggplant on its own or as part of an antipasto platter, fold it into pastas, layer it over pizza dough or in a vegetable tart, or toss it with other roasted vegetables and serve it as a salad.
Should you refrigerate eggplant before cooking? ›The best place to store eggplant is not in the refrigerator, but at room temperature, where it's likely to last longer. Store eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying.
How do you keep cut eggplant from browning? ›While you're cooking — After chopping or peeling your eggplant, cover it in lemon juice or store it in a mixture of cool water and lemon juice to prevent enzymatic browning.
Does eggplant go bad easily? ›Eggplants have a super short shelf life and start to go bad after 2-3 days. They don't last very long in the refrigerator, either—even when stored properly, refrigerated eggplants are only good for about 5 days. Eggplants last about 8-12 months in the freezer.
How do you freeze extra eggplant? ›Cut the eggplant into approximately one-inch-thick rounds, bake in a 350°F for about 15 to 20 minutes, depending on the size of the eggplant, just until tender. Once cool, place the slices between wax paper to prevent sticking, and store in freezer bags or containers (making sure to prevent freezer burn).
Why do you soak eggplant in salt? ›What does salting eggplant before cooking do? Salting the eggplant before cooking draws out excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Less water = more flavor.
What does soaking eggplant in water do? ›Soaking to minimize oil absorption: Eggplants can absorb a significant amount of oil during cooking, especially when frying or sautéing. Soaking the eggplant in saltwater for 20-30 minutes before cooking can help to reduce oil absorption by breaking down the fruit's cell walls.
Should you wash eggplant before cooking? ›Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh.
Should eggplant be brown inside? ›Answer. Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.
How do you store eggplant for a week? ›
Keep your eggplants in a cool, dark spot—an unsunny corner of your kitchen, or even a garage or basement, if they aren't prone to pests. Wrap each eggplant in a paper towel or inside a paper bag with the top left open.
Can you peel and slice eggplant ahead of time? ›Eggplant: Can brown when exposed to air, so it's good to peel/cut/cube/slice as you go. Fennel: Can be washed, then thinly sliced or chopped 2 to 3 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.
Do you peel eggplant? ›While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it.