4) fill some cleaned sanitized jars with the eggplants and add enough sunflower oil to cover the eggplants and make sure the oil is distributed well throughout the jar of eggplants. Tightly seal them with a lid and place them in a cool dark place for a minimum of 2 weeks before eating.
This of course begs the inquiry “How long does eggplant last in the fridge?”
Well, refrigerate an eggplant dish for 3-5 days to preserve it for a short time. Spread a piece of foil over the top of your cooked eggplant and tuck it in around the edges of the dish. Place the food into the refrigerator after 2 hours, or else it might go bad.
But if reasonably cool, the eggplants should last a few days. Try to find anywhere in the house that is as airy and cool as possible. If you however live in a hot climate, then opt for the fridge. The crisper drawer should suffice. This will give the eggplants a few days more shelf life.
When do eggplants go bad?
Eggplants typically hold up for about three days at room temperature. They may last longer in the vegetable crisper in your fridge, but their taste and texture can still start to go downhill after three or four days. Either way, they do need to breathe, so don’t store whole eggplants in sealed containers or bags.
This of course begs the question “Is it safe to eat an eggplant that has gone bad?”
Some have found that it may still be okay to eat the eggplant, but it has passed its peak quality. Like carrots and cucumbers, eggplants are temperature-sensitive and decay faster when subjected to low temperatures for an extended period of time.
You should be asking “How do you know when eggplant is bad?”
If the stem is browning or developing mold – or if there’s mold anywhere else on it – it’s also time to discard the eggplant. And is the eggplant brown inside?
How do you cook eggplant so it doesn’t rot?
Layer the strips in a colander and toss with salt. Put something heavy on top of the colander to help strain excess water. After an hour, squeeze the eggplant one more time before transferring it to a large pot. In the pot, cover the eggplant with 1 ¼ cups vinegar and 2 ½ cups of water.
One source proposed instructions: 1 Start by peeling and cubing your eggplant, as I mentioned above. 2 Then, put your eggplant on a clean cookie sheet and toss it with the oil of your choice (I prefer olive oil). 3 Allow the eggplant to cool, then transfer it to freezer bags. Store it in the freezer until you need it.
Why does eggplant turn brown when you cut it?
But keep in mind that eggplant flesh starts browning shortly after you cut it. That’s due to a process called enzymatic browning, which is common in fruits and veggies (you’ve undoubtedly witnessed it when cutting apples or avocados, in peeled bananas, etc.). This browning doesn’t look too appetizing, but it’s safe to eat.