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Freezing Eggplant Purée

Because of its high water content, eggplant doesn’t freeze well raw. To get the best results, fire up the oven before heading to the freezer.


Frozen eggplant purée is simple to prepare and is great used in dips, sauces, soups, stews, and spreads. It will last for up to one year in the freezer.

freezer-safe containers


  1. Preheat the oven to 400°F. Poke the eggplant with a fork, then roast whole for 30 to 45 minutes, until it starts to collapse.
  2. Once cool, halve the eggplant, scoop out the flesh, put them in a food processor or blender and mix them until smooth and creamy.
  3. Transfer the purée into freezer-safe containers and label. When you are ready to use your purée, simply thaw it in the refrigerator and add it to your favorite recipes.

Try this recipe for Miso Eggplant Dip >>