Eggplants are vegetables that grow on vines in home gardens. They are also available at your local markets during the summer months and all year in grocery stores. Select eggplants that are firm with a green stem. Gently press the eggplant (don’t puncture) with your fingertip. If it bounces back, you know it is ripe and ready to eat. If you can’t eat it right away, fortunately, you can store it for a few days and when you’re ready, still enjoy fresh, ripe eggplant.
Handle your eggplant carefully. After harvesting or purchasing your eggplant, be sure not to puncture its skin, which will cause it to spoil faster.
Place your eggplant in a plastic bag. Do not wash it or cut it first. If you purchased an eggplant that is wrapped in a plastic film, carefully remove it and then put it in another plastic bag. Store-wrapped eggplant cannot breathe properly for storage.
Set the bag in the front of the crisper drawer of your refrigerator. Do not force the drawer closed since you might damage the skin of the eggplant in the process, which will cause it to decay more quickly. Therefore, if the eggplant is too big, place it on a shelf near the front of the refrigerator instead. Eat or use within four or five days.