If you want to cook it, it can be frozen.You need to cut it into slices, blanche it, and put it in the freezer to freeze it.You can also freeze baked eggplant.This article will show you how to freeze eggplant using different methods.
Step 1: Pick a fresh fruit.
The best way to hold up after being frozen is to be fresh.The seeds should not be fully mature until you freeze them.They have a uniformly dark hue.Do not use eggplants that have soft spots.Black varieties break down less in the freezer than purple Chinese and Thai varieties, but they can be frozen for later use.The flesh will become softer after being frozen, but it's not usually an issue if you plan on cooking it.Store the eggplant in the refrigerator until you are able to freeze it.The sooner you can freeze it, the better.
Step 2: The eggplant needs to be washed.
If you want to clean the eggplant, rinse it under cold running water and scrub it with your fingers.If you have a hard time getting the dirt out of the eggplant, you can scrub it with a vegetable brush.
Step 3: Take the slices from the eggplant.
The skinless slices of the eggplant should be separated.To cut off the top and bottom of the eggplant, use a sharp knife.A vegetable peeler can be used to remove skin.Place the vegetable on one of the flat ends and peel it.Use a sharp knife to slice the remaining eggplant into slices.Work quickly, and only cut as much as you can.After 30 minutes, the cut eggplant will start to oxidize.
Step 4: The water should be boiled in the stockpot.
The rest of the pot should be filled with water.It should be boiled on the stove.Give the water plenty of time to boil.Make sure your pot is large enough to fit all of the eggplant you've already cut up.If you don't have enough stockpots large enough to fit all your eggplants, you should only cut up as much as you can in batches.
Step 5: Lemon juice can be added to the water.
For every 4 liters of water used, pour 1/2 cup of lemon juice into the water.The taste of the eggplant is not affected by the lemon juice.
Step 6: The bowl of ice water should be large.
The bowl of water should be the same size as the stockpot.To make sure the water is cold, use a tray or more of ice.The cold water needs to be ready before you start cooking.
Step 7: Blanch the vegetable.
Blanching the eggplant slices will take 4 minutes.Over time, the vegetable will break down because of the biching.If you don't blanche the eggplant, it will lose its nutrition, color, and flavor within a month.The same water can be used to blanche multiple batches of eggplant.As the water level dips, you may need to add more water and lemon juice.
Step 8: Take the eggplant to the ice water.
You can dunk the slices from the boiling water into the ice water by using a spoon.The cooking process can be stopped by rapidly cooling the eggplant.Allow the slices to sit in the ice water for 4 to 5 minutes.To maintain the right temperature, add more ice and water to the bowl.
Step 9: The slices of eggplant need to be drained.
Remove them from the ice water with a spoon and drain them on clean paper towels.
Step 10: Place the slices in a container.
You can either use a bag or container.To prevent freezer burn, remove as much air from the bag as possible.Standard plastic bags can still be used if they are approved for freezer use.If packing the eggplant in plastic containers, make sure to leave at least 1/2 inch of empty space at the top of the container.The extra space allows the room to expand.It's not a good idea to use glass containers for freezer use.You should label the bag or container with the current date in order to know how long the eggplant has been sitting in the freezer.
Step 11: If you want, you can separate the slices with plastic wrap or freezer wrap.
If you plan on using the slices separately in the future, you should layer them with alternating layers of plastic wrap or freezer paper.If you don't take this step, the slices will stick together.
Step 12: Wait until you are ready to use.
For about 9 months, frozen eggplant is good.It will retain its quality for about 14 months.
Step 13: Before freezing it, bake the eggplant.
Pre-cooked eggplant is a good way to freeze it.The temperature in the oven should be 400 degrees Fahrenheit.A shallow baking sheet can be covered with aluminum foil.Use a fork to pierce the eggplant.Pressure is prevented from building up inside of the eggplant when it bakes.The more holes you make, the safer it will be.The eggplant can be roasted for 30 to 60 minutes.The eggplant is ready when it collapses inside the oven.Smaller eggplants take 30 minutes, but larger ones take up to an hour.The flesh needs to be removed.Use a knife to cut the eggplant open when it's cool to the touch.Use a spoon to dig.The flesh should be packed into containers.In each container, place 1/2 inch (1.27 cm) of headspace.It can be frozen up to 12 months.
Step 14: Prepare slices for the dish.
You can coat the slices in breadcrumbs and freeze them without baking them.If you were to freeze plain, blanched slices of the eggplant, you would be able to wash and slice it.The slices should be dipped in milk, beaten egg, or frying batter.The slices should be coated in a mixture of seasoned bread crumbs.The bread crumbs can be seasoned with herbs or cheese.The slices should be wrapped in wax paper.If you want to make sure that each slice is completely wrapped in its own sheet of wax paper, you should layer the slices between pieces of plastic wrap.It can be frozen up to 6 months.To use, thaw the slices in the refrigerator and bake or fry them.