I agree - cook it before you freeze it.

I don't know if this would work but I have an ATK cookbook and the way they start their eggplant recipes is to cube the eggplant, sprinkle with some salt and lay it on a plate covered with coffee filters or paper towels. Microwave on high power for 9-15 minutes until it reduces by one-third. It dries out the eggplant so it will be ready to be cooked without absorbing tons of oil. I wonder if you try this technique and then freeze the eggplant once "dehydrated".

When I freeze eggplant I usually slice it, roast it and freeze it on sheet trays, then package it in ziplocks. I can take out as much as I need for whatever dish I'm making. I've roasted it and mashed it for baba ganouj also, but found that I didn't use that as much as I use the slices. I did try beading the slices with bread crumbs and then baking but really, the plain/roasted slices are something I use the most of, it's more versatile that way.

Good luck and have fun!

Annie

I peel and slice eggplant into 1 inch slices and blanch for 4 minutes. Drain on paper towels and freeze in plastic bags with as little air as possible.

Japanese eggplants are different. They are shaped different, and they are more delicate in taste and texture.

dcarch

Thanks all. I'll try a couple ways! Nancy

If you're only away a week they should be o.k. in the fridge.

I was thinking that, too, floral. Mine will last a week just on the counter if they're not overripe when they come in.

Floral and writersblock. Good to hear, cause washing, packing, shopping etc took up most of my day!

Although these smaller japanese eggplants dry out quickly, I'm thinking they might be OK in the green bags in the fridge. Nancy

I forgot to mention that I only grow oriental eggplants. They last at least as well as the italian types

I can't grow eggplants in my climate without a lot of palaver and preferably a greenhouse. But bought ones last fine loosely wrapped in a plastic bag in the fridge.