Wednesday, February 17, 2010

How to Freeze Eggplant

Wash and peel; slice, dice or cut in strips, depending on how you plan to use it. There's no need to peel very young eggplant.

Blanching Time:
Steam to blanch. Steam 2 minutes for diced eggplant and thin slices, and up to 5 minutes for thick slices.

Have a cold water/lemon juice mixture ready (1 teaspoon lemon juice to each quart of water).

Chill eggplants in the cold water-lemon juice mixture; drain and pat dry.

Leave 1/2 inch of headspace in bags.

2 medium eggplants = approximately 2 pint frozen.

No comments:

Post a Comment