Japanese Eggplant

[lhthome28]

How do I freeze eggplant? I made some batches of ratatouille for the freezer but have an abundance of Japanese eggplant coming out of garden.

[CM]

Wash, slice (1/3-1/2-inch slices). Don't cut too many at one time to avoid having the slices brown during preparation. Bring a large pot (1 gallon) of water to a rolling boil. Add 1 tbsp. salt plus 2 teaspoons of ascorbic acid, or 1/2 cup fresh lemon juice (or use Fruit Fresh according to package directions). Dip the sliced eggplant into the boiling water for 4 minutes (use a basket, like a frying basket, steamer or pasta pot). Remove and allow to cool. Pack into plastic freezer storage containers or freezer bags removing as much air as possible.

Another way to freeze them which is good if you're wanting to fry the eggplant later, is to dip them into the same solution as above, then coat them in olive oil. Lay them out in a single layer on freezer paper, then roll up and seal in plastic bags.

You can also bread and fry the eggplant in 1/2-inch slices then assemble them in disposable aluminum baking pans (I use rectangular pans obtainable at restaurant supply stores that also have lids). Place in pans in layers with sauce and slices of cheese as you would eggplant Parmesan. Cover well before freezing.

Baby eggplants may not need as long a blanching time as 4 minutes - if you find they're overcooked after 4 minutes of blanching, cut the time in half.

[lhthome28]

Thank you so much for the information!!!!

[dimpleromani]

Don't harvest all the eggplant. Every day cook different kinds of dishes from eggplant. You can make a lasagna, eggplant souffle and eggplant ground beef casserole - sound interesting and delicious.