Freezing eggplant

Yield: 1 servings

Measure Ingredient
1 pounds To 1-1/2 lb; Makes 1 pint

1. Choose plump, firm, evenly and darkly colored eggplant and harvest before inner seeds mature.

2. Wash, peel, and slice ⅓ inch thick. Work quickly because eggplant discolors if allowed to stand.

3. Blanch 4 minutes. Add ½ cup lemon juice or 4-½ teaspoons citric acid to 1 gallon blanching water. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze. to make slices easier to separate, pack with a piece of freezer wrap between them.

5. Cook frozen eggplant about 5 to 10 minutes. It's best cooked in a sauce, or thawed to be coated and fried, or used as an ingredient in Ratatouille or Moussaka.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95

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