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Home and Garden
Gardening
Harvest and Storage
How to Harvest Eggplant Download Article Co-authored by Don Tipping
Last Updated: February 24, 2025 References
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Checking for Ripeness
|
Picking Eggplant
|
Storing Harvested Eggplant
|
Expert Interview
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Expert Q&A
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Tips
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Things You'll Need
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This article was co-authored by Don Tipping. Don Tipping is an Organic Farmer based in Williams, Oregon. With almost 30 years of full-time experience with organic farming, Don owns and operates a mail-order seed company, Siskiyou Seeds, which is a bio-regional seed hub. He specializes in growing crops, including vegetables, flowers, medicinal and culinary herbs, and seed crops. Don is a member of the Organic Seed Alliance and has a Bachelor of Applied Science (BASc) from the University of California, Davis. There are 12 references cited in this article, which can be found at the bottom of the page. This article has been viewed 56,514 times.
Eggplants are delicious and healthy vegetables that are easy to grow right at home. If you’ve got a crop of eggplant coming in, it’s important to know exactly when to harvest them since eggplants can over ripen easily. Once they’re ready, all you need to do is cut them from the stem. Eggplants generally keep for 1-2 weeks after harvesting, as long as you store them properly.
Steps
Part 1 Part 1 of 3:
Checking for Ripeness
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1 Start checking the eggplants around 16 weeks after planting. It can take eggplants 16-24 weeks to grow before they can be harvested. Eggplants can become overripe and bitter quickly, so make sure to check every 1-2 days to see if they are ready.[1]XResearch source
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.
2 Inspect the eggplant for smooth and shiny skin. When it is ready to be harvested, the eggplant’s skin should appear glossy and smooth. There should be no wrinkles on the surface of the plant.[2]X Expert Source Don TippingOrganic FarmerExpert Interview [3]XResearch source
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.[4]X Expert Source Don TippingOrganic FarmerExpert Interview
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3 Press your finger into the eggplant to test its tenderness. A good eggplant will not spring back immediately. It may leave a slight mark after pressing it gently. If the skin springs back, it is not yet ripe. If it leaves a deep indentation, however, it may be overripe.[5]XResearch source
4 Measure the size of the eggplant against your hand. Because eggplants can get overripe quickly, it is best to pick them while they are still on the small side.[6]X Expert Source Don TippingOrganic FarmerExpert Interview Once the eggplant becomes glossy and tender, hold it up with 1 hand. Pick it when it is just slightly larger than your hand.[7]XResearch source
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Picking Eggplant
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1 Put on a pair of gardening gloves. Gloves will protect your hands from the prickly cap on top of the eggplant. It can also prevent knicks or cuts from the sharp knife or shears that you will use to cut the eggplant.[8]XResearch source
2 Raise the eggplant up with 1 hand. Hold the eggplant with your non-dominant hand. Move it so that you can easily reach the stem growing out of the cap. Raising it up slightly helps you get to the stem.[9]XResearch source
3 Cut the eggplant off close to the stem. Use a sharp knife or pruning shears. Leave about 1 inch (2.5 cm) of the stem on the eggplant. The stems can be very thick and tough, so you should make sure that your knife or shears are very sharp.[10]XResearch source
Do not try twisting or pulling the eggplant off by hand. You may end up damaging the vegetable.
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Storing Harvested Eggplant
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1 Rinse off dirt with water. Run the eggplant under a gentle stream of water. With your finger, gently remove any visible dirt. Pat the eggplant dry with paper towels afterwards until it is completely dry.[11]XResearch source
2 Store eggplants at room temperature for 1-2 weeks. You can comfortably keep the eggplant on the counter in your kitchen, as long as the temperature does not go below 50 °F (10 °C). Just place the eggplants in a bowl on your counter or table.[12]XResearch source
3 Place eggplants in a refrigerator for up to 3 days. Place the eggplants inside of a vegetable bag or a plastic bag with holes. Store the eggplant with other vegetables in a vegetable drawer, but keep it away from fruit like apples and tomatoes. These release gases that can cause the eggplant to over-ripen.[13]XResearch source
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.
4 Cook the eggplant first if you want to freeze it. Eggplant does not freeze well while raw. If you want to save your eggplant for later, either roast it or puree it before putting it into the freezer. It will last for up to 1 year using this method.[14]XResearch 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.
5 Slice or cut an eggplant only when you are ready to use it. Once the eggplant is peeled, cut, or sliced, it will quickly expire. Only cut up your eggplant when you are ready to put it into a dish.[15]XResearch source
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.
6 Throw away eggplant when it starts to turn soft or brown. Soft, pitted, or wrinkled skin is a sign that the eggplant has gone bad. The skin may turn brown or form pits. When this happens, get rid of the eggplant.[16]XResearch source
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.[17]X Expert Source Don TippingOrganic FarmerExpert Interview
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Expert Q&A
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Question When should Japanese eggplant be harvested? Don Tipping Organic Farmer Don Tipping is an Organic Farmer based in Williams, Oregon. With almost 30 years of full-time experience with organic farming, Don owns and operates a mail-order seed company, Siskiyou Seeds, which is a bio-regional seed hub. He specializes in growing crops, including vegetables, flowers, medicinal and culinary herbs, and seed crops. Don is a member of the Organic Seed Alliance and has a Bachelor of Applied Science (BASc) from the University of California, Davis. Don Tipping Organic Farmer Expert Answer Japanese eggplants can be eaten at an immature stage, so you can harvest them whenever you'd like. They might be a shiny and glossy purple color, while others are pink, white, or pale green. If the eggplant starts look satin-like and half-yellow, though, it's gone bad and needs to be composted or thrown out. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 1
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Tips
Eggplants can be used in a variety of delicious recipes, like baba ghanoush, eggplant parmesan, or grilled eggplant. Thanks Helpful 0 Not Helpful 0
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Things You'll Need
Picking Eggplant
Gardening gloves
Sharp knife or pruning shears
Storing Harvested Eggplant
Paper towels
Produce bags
Freezer paper
Freezer bags
Knife
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Expert Interview
Thanks for reading our article! If you’d like to learn more about gardening, check out our in-depth interview with Don Tipping.
Co-authored by: Don Tipping Organic Farmer This article was co-authored by Don Tipping. Don Tipping is an Organic Farmer based in Williams, Oregon. With almost 30 years of full-time experience with organic farming, Don owns and operates a mail-order seed company, Siskiyou Seeds, which is a bio-regional seed hub. He specializes in growing crops, including vegetables, flowers, medicinal and culinary herbs, and seed crops. Don is a member of the Organic Seed Alliance and has a Bachelor of Applied Science (BASc) from the University of California, Davis. This article has been viewed 56,514 times. 4 votes - 100% Co-authors: 14Updated: February 24, 2025 Views: 56,514 Categories: Harvest and Storage
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Co-authored by: Don Tipping Organic Farmer Co-authors: 14Updated: February 24, 2025 Views: 56,514100% of readers found this article helpful. 4 votes - 100% Click a star to add your vote
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Co-authored by: Don Tipping Organic Farmer This article was co-authored by Don Tipping. Don Tipping is an Organic Farmer based in Williams, Oregon. With almost 30 years of full-time experience with organic farming, Don owns and operates a mail-order seed company, Siskiyou Seeds, which is a bio-regional seed hub. He specializes in growing crops, including vegetables, flowers, medicinal and culinary herbs, and seed crops. Don is a member of the Organic Seed Alliance and has a Bachelor of Applied Science (BASc) from the University of California, Davis. This article has been viewed 56,514 times. 4 votes - 100% Co-authors: 14 Updated: February 24, 2025 Views: 56,514 Categories: Harvest and Storage 
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1 Start checking the eggplants around 16 weeks after planting. It can take eggplants 16-24 weeks to grow before they can be harvested. Eggplants can become overripe and bitter quickly, so make sure to check every 1-2 days to see if they are ready.[1] 
2 Inspect the eggplant for smooth and shiny skin. When it is ready to be harvested, the eggplant’s skin should appear glossy and smooth. There should be no wrinkles on the surface of the plant.[2] [3] 
3 Press your finger into the eggplant to test its tenderness. A good eggplant will not spring back immediately. It may leave a slight mark after pressing it gently. If the skin springs back, it is not yet ripe. If it leaves a deep indentation, however, it may be overripe.[5] 
4 Measure the size of the eggplant against your hand. Because eggplants can get overripe quickly, it is best to pick them while they are still on the small side.[6] Once the eggplant becomes glossy and tender, hold it up with 1 hand. Pick it when it is just slightly larger than your hand.[7] Advertisement 
1 Put on a pair of gardening gloves. Gloves will protect your hands from the prickly cap on top of the eggplant. It can also prevent knicks or cuts from the sharp knife or shears that you will use to cut the eggplant.[8] 
2 Raise the eggplant up with 1 hand. Hold the eggplant with your non-dominant hand. Move it so that you can easily reach the stem growing out of the cap. Raising it up slightly helps you get to the stem.[9] 
3 Cut the eggplant off close to the stem. Use a sharp knife or pruning shears. Leave about 1 inch (2.5 cm) of the stem on the eggplant. The stems can be very thick and tough, so you should make sure that your knife or shears are very sharp.[10] 
1 Rinse off dirt with water. Run the eggplant under a gentle stream of water. With your finger, gently remove any visible dirt. Pat the eggplant dry with paper towels afterwards until it is completely dry.[11] 
2 Store eggplants at room temperature for 1-2 weeks. You can comfortably keep the eggplant on the counter in your kitchen, as long as the temperature does not go below 50 °F (10 °C). Just place the eggplants in a bowl on your counter or table.[12] 
3 Place eggplants in a refrigerator for up to 3 days. Place the eggplants inside of a vegetable bag or a plastic bag with holes. Store the eggplant with other vegetables in a vegetable drawer, but keep it away from fruit like apples and tomatoes. These release gases that can cause the eggplant to over-ripen.[13] 
4 Cook the eggplant first if you want to freeze it. Eggplant does not freeze well while raw. If you want to save your eggplant for later, either roast it or puree it before putting it into the freezer. It will last for up to 1 year using this method.[14] 
5 Slice or cut an eggplant only when you are ready to use it. Once the eggplant is peeled, cut, or sliced, it will quickly expire. Only cut up your eggplant when you are ready to put it into a dish.[15] 
6 Throw away eggplant when it starts to turn soft or brown. Soft, pitted, or wrinkled skin is a sign that the eggplant has gone bad. The skin may turn brown or form pits. When this happens, get rid of the eggplant.[16] 
Don Tipping Organic Farmer Don Tipping is an Organic Farmer based in Williams, Oregon. With almost 30 years of full-time experience with organic farming, Don owns and operates a mail-order seed company, Siskiyou Seeds, which is a bio-regional seed hub. He specializes in growing crops, including vegetables, flowers, medicinal and culinary herbs, and seed crops. Don is a member of the Organic Seed Alliance and has a Bachelor of Applied Science (BASc) from the University of California, Davis. 
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