Content

• Method 2 of 4: Blanching
• Method 3 of 4: Freeze
• Method 4 of 4: Other options
• What you need

1 Buy fresh eggplants. Fresh eggplants are best preserved after freezing.

• The eggplants must be ripe, and the seeds in them must not be ripe. Usually these eggplants are dark in color and have no spots.
• Do not freeze eggplants that are soft or solid.
• Keep in mind that you can use any type of eggplant for freezing, but after thawing it will soften whichever variety you choose.
• If you don't have time to freeze the eggplant right away, store it in the refrigerator. However, the sooner you freeze them, the better they will retain their taste.

2 Wash the eggplant. Rinse them under cold running water, using your fingers to remove adhering dirt and leaves.

• If you are using eggplants from your garden and they are pretty dirty, use a vegetable brush and gently remove any dirt.

3 Slice the eggplant. The eggplant must be cut into slices less than a centimeter thick (0.8 - 0.9 cm).

• Cut off half a centimeter at the top and bottom of the eggplant.
• Remove the skin with a vegetable peeler. Move the peeler from top to bottom, from one cut end to the other.
• Use a knife to cut the eggplant into slices less than a centimeter thick.
• Chop as many eggplants as you can blanch at a time. The sliced ​​eggplant begins to darken after half an hour, so it is best to cut it just before blanching.

Method 2 of 4: Blanching

1. 1 Bring water to a boil in a large saucepan. Fill a saucepan 2/3 full with water and bring the water to a boil over high heat.
   • Let the water boil vigorously. It is necessary for it to seethe.
   • Make sure all the sliced ​​eggplants fit into the pot. If not, blanch them in batches, but try to chop them just before blanching.
2. 2 Add lemon juice to water. For every liter of water, add 30 ml of lemon juice.
   • Lemon juice will keep the eggplant from darkening. It will not affect the taste of the eggplant in any way.
3. 3 Pour cold water into a large basin. The basin should be the same volume as the pan in which the eggplant will be boiled.
   • Add as much ice as possible to the water.
   • Prepare the water before you start blanching.
4. 4 Blanch the eggplant. Place the eggplant slices in water and boil for 4 minutes.
   • Blanching destroys enzymes that promote decay. If the eggplant is not blanched, it will begin to lose its nutritional value, color and flavor within a month, even if you freeze it.
   • The same water can be used to blanch several batches of eggplant, but no more than 5 times. Monitor the water level: If necessary, add water and lemon juice as needed.
5. 5 Once the eggplant has boiled, remove it from the boiling water with a slotted spoon and transfer it to a bowl of cold water.
   • Cold water will immediately cool the eggplant and the cooking process will be stopped, thus preserving the flavor and nutritional value of the vegetable.
   • Leave the eggplant slices in cold water for 4-5 minutes.
   • Add ice and cold water as needed.
6. 6 Remove the eggplant from the cold water and place in a colander. Let it drain well. Alternatively, use paper towels and dry the eggplant well.

Method 3 of 4: Freeze

1. 1 Place the eggplant slices in a container or freezer bag.
   • If you decide to use a bag, let as much air out of the bag as possible before closing it. This will help keep the eggplant from freezing. Vacuum bags are best.
   • If you choose to use a plastic container, do not stack the eggplant all the way up. Leave a 1-1.5 centimeter gap between the eggplant and the container lid. As it freezes, the eggplant will expand and need this space.
   • Do not use glassware for freezing.
   • Be sure to include the label in the container or bag with the date it was frozen.
2. 2 You can also separate each layer of eggplant with cling film.
   • This step is optional. It will help keep the eggplants from sticking together during freezing.
3. 3 Place the eggplant in the freezer and freeze. Frozen eggplant can be stored in the freezer for 9 months.
   • In a vacuum bag, frozen eggplant can be stored for 14 months.

Method 4 of 4: Other options

1. 1 Bake the eggplant before freezing.
   • Heat the oven to 200 ° C. Line a shallow baking sheet with foil.
   • Pierce the eggplant with a fork in several places so that no pressure builds up inside the eggplant during cooking.
   • Bake the eggplant for 30-60 minutes. As soon as the eggplant begins to settle, it is ready. Small eggplants need to be baked for 30 minutes, and large ones for about an hour.
   • Take out the pulp.Once the eggplant is cool enough to touch with your hands, cut it open and scoop the flesh off the skin with a spoon.
   • Pack the eggplant pulp in a vacuum container. Leave a 1-1.5 centimeter gap in front of the lid.
   • Store in the freezer for 12 months.
2. 2 Slice eggplant slices to make Parmesan Eggplant. Roll each plate in breadcrumbs and freeze. You do not need to bake them.
   • Wash the eggplant and cut into slices (as for blanching).
   • Dip each plate in milk, eggs, or batter.
   • Then roll in breadcrumbs. Add seasoning, parmesan, or herbs to the breadcrumbs.
   • Wrap the plates in wax paper. Each record should be wrapped in a separate envelope.
   • Store in the freezer for 6 months.
   • Before use, defrost the plates in the refrigerator and bake or fry them.

What you need

• Sharp knife
• Peeler
• Vegetable washing brush
• Large saucepan
• Large bowl
• Freezer bag or container
• Polyethylene film
• Baking tray
• Foil
• Fork
• Potholders
• Wax paper