Eggplant is best when it is fresh, but you can store whole eggplants in the refrigerator for up to a week. Wrap them in a paper towel or a perforated plastic bag and place them in the crisper drawer. Do not cut or peel the eggplant until you are ready to use it, as it will start to brown and spoil. You can also store cooked eggplant in an airtight container in the refrigerator for up to a week.

• Freeze: You can freeze raw or cooked eggplant for up to six months. To freeze raw eggplant, peel and slice it, then blanch it in boiling water for a few minutes. Drain and cool it, then freeze it in a single layer on a baking sheet. Once frozen, transfer it to a freezer bag or container. To freeze cooked eggplant, let it cool completely, then freeze it in a freezer bag or container. Thaw it in the refrigerator before using.
• Pickle: You can pickle eggplant for up to a year. To pickle eggplant, slice it and soak it in a vinegar solution for 24 hours. Drain and pack it in sterilized jars, along with some herbs, spices, garlic, or peppers. Cover with boiling water or brine, leaving some headspace. Seal the jars and process them in a boiling water bath for 10 minutes. Store the jars in a cool, dark, and dry place.
• Dry: You can dry eggplant for up to a year. To dry eggplant, peel and slice it, then blanch it in boiling water for a few minutes. Drain and spread it in a single layer on a baking sheet. Place the baking sheet in a dehydrator, an oven set to the lowest temperature, or a sunny spot. Dry the eggplant until it is hard and brittle, turning it occasionally. This may take several hours or days, depending on the method and the humidity. Store the dried eggplant in an airtight container in a cool, dark, and dry place.

Eggplant is easy to cook and can be prepared in various ways, such as roasting, grilling, frying, baking, sautéing, or stewing. Here are some of the best methods for cooking eggplant:

• Roasting: Roasting is a simple and delicious way to cook eggplant. Cut the eggplant into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Roast in a preheated oven at 400°F for 20 to 30 minutes, flipping halfway, until golden and tender. You can also roast whole eggplants by poking them with a fork and placing them on a baking sheet. Roast for 40 to 50 minutes, until the skin is charred and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
• Grilling: Grilling is a great way to add some smoky flavor to eggplant. Cut the eggplant into thick slices, brush with some oil, salt, and pepper, and grill over medium-high heat for 10 to 15 minutes, turning occasionally, until charred and tender. You can also grill whole eggplants by poking them with a fork and placing them directly on the grill. Grill for 20 to 30 minutes, turning occasionally, until the skin is blackened and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
• Frying: Frying is a popular way to cook eggplant, especially for dishes like eggplant parmesan or eggplant fries. Cut the eggplant into thin slices or sticks, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then coat them with flour, egg, and breadcrumbs. Fry in hot oil for a few minutes, until golden and crisp. Drain on paper towels and serve hot or cold.
• Baking: Baking is a healthy and easy way to cook eggplant, especially for casseroles or stuffed eggplant. Cut the eggplant into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Bake in a preheated oven at 375°F for 15 to 20 minutes, until soft and slightly browned. You can also bake whole eggplants by cutting them in half, scooping out some of the flesh, and stuffing them with cheese, meat, vegetables, or rice. Bake for 25 to 30 minutes, until the filling is bubbly and the eggplant is tender.
• Sautéing: Sautéing is a quick and versatile way to cook eggplant, especially for stir-fries or curries. Cut the eggplant into small cubes or thin slices, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then sauté in hot oil over medium-high heat for 10 to 15 minutes, stirring occasionally, until browned and soft. You can also add some garlic, onion, spices, or herbs for extra flavor.

Eggplant has a mild and slightly bitter flavor that can pair well with many other ingredients, especially those that are savory, spicy, or tangy. Here are some of the best flavor pairings for eggplant:

• Tomato: Tomato and eggplant are a classic combination that can create a rich and hearty sauce, soup, or stew. Try adding some tomato paste, diced tomatoes, or tomato sauce to your eggplant dishes, along with some garlic, basil, oregano, and red pepper flakes for a Mediterranean flair.
• Cheese: Cheese and eggplant are a delicious combination that can add some creaminess and saltiness to your eggplant dishes. Try adding some parmesan, mozzarella, feta, or ricotta cheese to your eggplant dishes, such as eggplant parmesan, eggplant lasagna, or stuffed eggplant.
• Garlic: Garlic and eggplant are a flavorful combination that can enhance the taste and aroma of your eggplant dishes. Try adding some minced garlic, garlic powder, or roasted garlic to your eggplant dishes, along with some olive oil, salt, and pepper for a simple and tasty seasoning.
• Lemon: Lemon and eggplant are a refreshing and zesty combination that can brighten up your eggplant dishes. Try adding some lemon juice, lemon zest, or lemon slices to your eggplant dishes, along with some parsley, mint, or cilantro for a fresh and citrusy touch.
• Sesame: Sesame and eggplant are a nutty and earthy combination that can add some crunch and depth to your eggplant dishes. Try adding some sesame oil, sesame seeds, or tahini paste to your eggplant dishes, along with some soy sauce, ginger, or honey for an Asian-inspired flavor.