Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.

If you don't intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 to 7 days.

Eggplant is also highly sensitive to ethylene, a natural gas that causes certain foods to ripen (and eventually spoil) very quickly. So it’s best to keep eggplant stored separately from bananas, tomatoes, and melons, which are all high ethylene producers.