The objective of this research was to evaluate and compare the effect of gamma irradiation and the sous vide technology on the sensory shelf life and compounds with antioxidant capacity in crushed eggplant. Eggplant (Solanum melongena) of the black nite variety from the province of Buenos Aires,Argentina was disinfected (NaClO 150 ppm-3 min), drained, peeled, and cut into 2 cm cubes. After that, it was crushed in a processor with 1% w/w of ascorbic acid. Samples of 100 g of were vacuum packed in 80 µm polyethylene bags and divided into two batches: IR: subjected to an irradiation treatment with a dose of 1kGy; SV: pasteurized in a bath at 93 °C for 12 minutes (this temperature--time combination was previously optimized using response surface methodology). Finally, all samples were stored at 3 °C for 70 days, periodically extracted in triplicate from each treatment, and the following were evaluated: sensory characteristics (general appearance, browning, texture, and odour) using a numerical assessment test, with a trained panel of 12 judges, and antioxidant capacity (DPPH• method). Regarding the sensory characteristics, for all the attributes evaluated, the samples treated with SV showed better results (P < 0.05) than the irradiated ones. The sensory shelf life was 5 days for the IR, limited by the odour attribute, and 60 days for the SV, limited by the texture. On the other hand, no significant differences were observed in the initial values ​​of antioxidant capacity in both treatments. However, for the IR samples, a 58% decrease in content was observed with respect to its initial value on day 5, while for the SV samples it remained practically constant (P>0.05) until the end of storage.