Freezing eggplant
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | To 1-1/2 lb; Makes 1 pint |
Directions
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