Although eggplant should be used immediately after harvesting for the best flavor, it can be stored for up to14 days at temperatures of 50 to 54 degrees Fahrenheit. Once the eggplant develops brown spots, it becomes bitter. For long-term preservation, freezing is the best storage method.
About this Author
Deborah Waltenburg has been a freelance writer since 2002. In addition to her work for Demand Studios, Waltenburg has written for websites such as Freelance Writerville and Constant Content, and has worked as a ghostwriter for travel/tourism websites and numerous financial/debt reduction blogs.