We just received two plump eggplants from our CSA and as we were sticking them in the refrigerator, we suddenly questioned whether this was the right move. Remember that tip for storing cucumbers? Turns out eggplant is similar.
We did some research and discovered that our hunch was right. Eggplant generally should not be refrigerated because the low temperatures can damage the texture and flavor. UC Davis recommends storing eggplant at room temperature, although it may be kept in the refrigerator 1 to 3 days if used soon after removal.
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.
More eggplant tips:
• Learning to Love Eggplant: How to Pick 'Em, Cook 'Em, and Eat 'Em
• Quick Tip: How to Avoid Bitter Eggplant
• In Season Now: 10 Ideas for Eggplant
Related: The Best Way to Store Cucumbers: Oops -- We've Been Doing It Wrong!
(Image: Emily Ho)
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I keep out almost all of my vegetables - many, like tomatoes, continue to ripen this way. But when they're nearly ready and I don't have plans to consume them right away right in the fridge the go! Also, I learned from my husband's family (who are farmers in Southern Italy) not to wash the vegetable until ready to use. And, if you want to store tomatoes for up to a month (maybe longer) dip them in a bucket of sea water and place them in a dark cool area (like a basement or root cellar) lined-up on a towel and not touching each other.
It works!
Ciao,
L