Things You'll Need:
- Eggplant
- Large Pot
- Sharp Kitchen Knife
- Large Mixing Bowl
- Metal Tongs
- Paper Towels
- Cookie Sheet
- Freezer Bags
- Magic Marker
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Step 1
Wash the eggplant in cool water to remove any external dirt or debris. Bring a large pot of water to a rolling boil over medium-high heat.
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Step 2
Remove the stem at the end of the eggplant with a sharp kitchen knife. Cut the remainder of the eggplant into long thin strips, about ½-inch in width. Fill a large mixing bowl with ice water and set aside.
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Step 3
Plunge the eggplant strips into the boiling water. Wait for the water to return to a boil, and then wait an additional 30 to 45 seconds.
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Step 4
Remove the strips immediately from the water using metal tongs, and plunge them into the bowl of cold water for 30 to 45 seconds. This will halt the cooking process so that the eggplant is merely blanched, instead of fully cooked.
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Step 5
Remove the eggplant strips from the cold water and place them on paper towels to dry. Blot them thoroughly to remove as much moisture as possible, but do not allow them to sit out for more than a minute.
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Step 6
Transfer the eggplant to a large cookie sheet and arrange them in a single layer. Place the cookie sheet in the freezer and leave for three to four hours, uncovered, or until the eggplant is frozen through.
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Step 7
Remove the cookie sheet from the freezer. Place the frozen eggplant strips into freezer bags, label with the date using a magic marker, and return to the freezer.
