I love to whip up eggplant casseroles during winter. They make me warm as well as the house. The problem is eggplants are summer vegetable. I solve this problem by freezing eggplants this time of the year. Freezing eggplants isn’t as easy as freezing tomatoes, but the reward is worth it. Here’s what you do:
- Choose glossy, small fruits with tender seeds.
- If to be fried, cut in 3/4-inch slices; for casseroles or in mixed vegetables, dice or cut in strips.
- Steam-blanch 2 minutes for small dice/thin slices, up to 5 minutes for thick slices.
- Chill in cold water to which 4 teaspoons of lemon juice have been added to each 1 gallon of water.
- Drain; pat dry.
- Pack, leaving 1/2 inch of headroom.
- Seal; freeze.
Last year I froze several bags of Italian eggplants. We used them to make eggplant casseroles. I still have a couple of bags left, and I plan to make eggplant Parmesan with them. YUM!
So this weekend, grab some eggplants at the Certified Arkansas Farmers’ Market and freeze them!