What is the best way to freeze fresh eggplnt for future use?

Question

I've read how to do this but have forgotten how. I know that you coat the eggplant with lemon juice,but the rest is a mystery.Any help will be appreciated.

Answer 1

i would plunge it in to boiling water then plunge it in cold water (blanching) and then freeze it

Answer 2

This is the best way I have found to do it. Both sites are really nice. Good luck.

http://www.pickyourown.org//freezingeggp...

http://www.pickyourown.org//allaboutcann...

Answer 3

put it in a bag and throw it now you have to throw it in the freezer make sure you throw it !!!!  

Answer 4

Wash the eggplant! Peel and slice the eggplant Just take a sharp knife and cut off both ends (about 1/4 of an inch, or half the width of an average woman's little finger).  Then peel the eggplant - an ordinary vegetable peeler works best.  Slice 1/3-inch thick slices. Prepare quickly, (if you leave it sit cut for more than a half hour, it will start to discolor). Do enough eggplant for one blanching at a time.

Get a pot of boiling water ready (about 2/3 filled), and add 1/2 cup of lemon juice to each gallon of water. Also get a LARGE bowl of ice and cold water ready to receive the  eggplant after blanching.



Blanch the eggplant.  All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. eggplant requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Cook (blanch) the eggplant for 4 minutes.

Begin counting the blanching time as soon as you place the eggplant in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.



Cool the eggplant Remove the eggplants from the boiling water with a slotted spoon and place in ice water to cool for about 5 minutes (until cold). Cooling them quickly prevents overcooking. Keep adding more ice as needed. Drain thoroughly (2 or 3 minutes)



Bag the eggplant in a FoodSavers.  If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags.  remove the air to prevent drying and freezer burn.

TIP:  If you don't a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.  To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.

If you want slices for frying later; pack the drained slices with plastic wrap between slices.  That will help to keep them from sticking to each other.  

Note: If the eggplant is very wet, after draining it, just put it in the food saver bag and freeze it (unsealed and upright) in your freezer. THEN, several hours later or the next day, when it is frozen, you can seal it with no mess!