Once an eggplant shows signs of being ripe, it is time to harvest. If you wait a few days, it can start to turn bitter.
There are many different colorations of eggplant. Check to see what color yours should be when ripe. It might be deep purple, white and purple striped, or completely white.
Do not try twisting or pulling the eggplant off by hand. You may end up damaging the vegetable.
If your vegetable drawers in your refrigerator have a humidity switch, turn it to “high” or “vegetables. ” Store your eggplants in the drawer with other humidity-loving vegetables like spinach and peppers. If the fridge’s temperature dips below 41 °F (5 °C), your eggplant will begin to form brown pits on the surface. You must throw away the eggplant if this happens. [11] X Research source
To roast the eggplant, slice it into 1 inch (2. 5 cm) rounds. Turn the oven to 350 °F (177 °C), and cook it for 15-20 minutes. Wrap the rounds in freezer paper and store them in freezer bags before putting them in the freezer. To puree the eggplant, poke the whole eggplant several times with a fork. Roast it in the oven at 400 °F (204 °C) for 30-45 minutes. Once it is tender, remove the eggplant and slice it open. Scoop out the flesh and put it into freezer bags. Place the bags into the freezer.
If you cut it open and see many brown seeds inside, it means that the eggplant was overripe when it was picked. While you can eat it, the eggplant will taste very bitter.
Eggplants usually do not last longer than 2 weeks after harvest. You can put eggplants into a compost pile. Just make sure to cut them open to speed up the process.
