FREEZING EGGPLANT

FREEZING EGGPLANT
PREPARATION
Rinse eggplants under cool water, using a vegetable brush if the vegetables are soiled. Young, tender eggplants are suitable for freezing with or without the peel. Cut the eggplant into thin, 1/3-inch slices. To ensure the eggplant remains fresh, work in batches, washing and slicing only as much eggplant as you can blanch at a time.

BLANCHING
Blanching is a critical step in freezing nearly all vegetables, including eggplant. Blanching halts the action of the enzymes, which preserves the color, flavor and texture. To blanch eggplants, place the slices in a kettle filled with boiling water. To preserve the color of the eggplant, add 1/2 cup of lemon juice to every 1 gallon of boiling water. Set the timer for 4 minutes. Transfer the eggplant to a bowl of ice water as soon as the timer rings, then set the timer and allow the eggplant to cool 4 minutes. Drain the water.
PACKAGING
Suitable containers for freezing eggplant include rigid, moisture-tight freezer containers or resealable plastic bags. A sheet of freezer wrap between each slice makes it easy to separate the slices later. Remove as much air as possible, then label the container with the contents and date. For best quality, use the frozen eggplant within nine months.*