Eggplants are one of the most versatile vegetables in the kitchen. You can grill them, fry them, roast them or bake them. They’re a great addition to salads, pasta and stir-fries. The only issue with is that they’re perishable and tend to go bad quickly. If you’ve got a lot of eggplants-in-the-oven” title=”How to bake eggplants in the oven”>eggplants-in-the-oven” title=”How to bake eggplants in the oven”>eggplants and you don’t want to waste them, freezing them is an excellent option. In this article, we’ll show you how to eggplants and keep them fresh for up to six months.

Preparing the Eggplant

Before freezing eggplants, you need to prepare them adequately. Start by washing the eggplants thoroughly under running water. Slice the eggplants in rounds, cubes or lengthwise according to your preference. Keep the slices to a uniform thickness so that they’ll steam-eggplants” title=”How to steam eggplants”>freeze and thaw evenly.

Blanching the Eggplant

Blanching is the process of cooking vegetables briefly in boiling water and then immediately transferring them into ice-cold water to stop the cooking process. Blanching softens the eggplants enough so that they’ll freeze and thaw better. Blanching also helps to retain the nutrients and color of the eggplants.

To blanch the eggplants, bring a large pot of water to boil. Add a teaspoon of salt to the water. Add the eggplant slices into the boiling water in batches. Let the eggplants cook for two to three minutes, depending on the size of the slices. Remove the eggplants and immediately plunge them into a bowl of ice-cold water to stop the cooking process. Leave them in the ice water for three minutes to cool down.

Draining and Freezing

After cooling, drain the eggplants thoroughly by spreading them out on a clean kitchen towel, paper towel or a clean surface. After patting them dry, pack the eggplant slices in a single layer on a baking sheet or tray. Lay them flat to avoid freezing them together. Cover the tray or baking sheet with a plastic wrap or aluminum foil tightly. Label and date them before transferring them to the . Freeze the eggplants for two to three hours or until they’re solid before transferring them into an airtight container or freezer bag. Take out as much air as possible before sealing the bag, and don’t forget to label or date the bag.

Tips for Freezing Eggplants

Here are tips for freezing eggplants successfully:

– Use fresh and ripe eggplants for the best results.
– Always blanch the eggplants before freezing to retain their color and nutrients and to prevent them from getting mushy after thawing.
– Don’t stack the eggplants before they are frozen solid; they will stick together.

Thawing Frozen Eggplants

When you’re ready to use the frozen eggplants, remove them from the freezer and thaw them overnight in the refrigerator. Never thaw frozen eggplants at room temperature as they’ll get mushy and lose their flavor. Thawing them in the refrigerator will allow them to retain their shape and texture. You can use the thawed eggplants in any recipe that calls for fresh eggplants.

In conclusion, freezing eggplants is an excellent way to preserve their flavor and texture. With the tips discussed in this article, you can freeze and eggplants for an extended period without worrying about spoilage. Blanching eggplants before freezing is essential to retain their color, texture, and nutrients. Freezing eggplants in single layers will ensure that they freeze evenly and don’t stick together. When you’re ready to use your frozen eggplants, thaw them overnight in the fridge, and you’re ready to cook.

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