Preservation Technique: How to Freeze Eggplant

eggplantI 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:

  1. Choose glossy, small fruits with tender seeds.
  2. If to be fried, cut in 3/4-inch slices; for casseroles or in mixed vegetables, dice or cut in strips.
  3. Steam-blanch 2 minutes for small dice/thin slices, up to 5 minutes for thick slices.
  4. Chill in cold water to which 4 teaspoons of lemon juice have been added to each 1 gallon of water.
  5. Drain; pat dry.
  6. Pack, leaving 1/2 inch of headroom.
  7. 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!

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