How to Freeze Eggplant

Eggplant is a nutritious ornamental vegetable that doesn't like cooler temperatures. Since eggplant doesn't store well either in the refrigerator or at room temperature, you should use it soon after buying. You can enjoy tasty dishes all year long if you have prepared and frozen fresh eggplant.

Things You'll Need

• Eggplant Cutting board Paring knife Vegetable peeler Large pot Water for cooking, with 1/2 c. lemon juice per 1 gal. water Large Bowl Ice cubes Slotted spoon Sealable freezer bag and labeling marker Drinking straw

Instructions

1. Harvest the eggplant from your garden or purchase when you have time to freeze and process it right away. Put eggplant under lukewarm tap water and rinse well. Pat dry.

2. Put eggplant on a cutting board. Cut a quarter-inch from each end. Holding eggplant at a 45-degree angle, peel with vegetable peeler. Cut eggplant into 1/3-inch thick slices.

3. Fill a large pot with water. Turn on heat source to high. Pour lemon juice into pot. Bring water to a rolling boil, and add eggplant. Boil for 4 minutes.

4. Fill a large bowl with ice cubes while the sliced eggplant is boiling.

5. Remove sliced eggplant from pot with a slotted spoon and transfer to the bowl of ice. Allow to cool for 5 to 10 minutes.

6. Label the freezer bag with the date. Remove eggplant from bowl and drain on paper towels. Place dry eggplant into the freezer bag.

7. Close freezer bag. Open one small corner section. Place straw into opening. Suck on straw to remove air from the freezer bag. Seal the bag and freeze.

Tips & Warnings

• Use frozen eggplant within nine months. Place wax paper between layers of the sliced eggplant to keep separated when freezing. Lay bag flat in freezer until solidly frozen.

• Work rapidly with eggplant to prevent discoloration and softening.

References

• Egg Plant FAQ

Resources

• Read this Article in Spanish