Eggplants can be frozen and cooked at a later date after thawing. In order to be frozen, eggplant must be cleaned, cut into slices, and blanched before placing in the freezer. You can also freeze grilled eggplant or sliced eggplant parmesan. This article will explain how to freeze eggplant in many ways.
Step
Part 1 of 4: Preparing the Eggplant
Step 1. Choose fresh eggplant
The fresher the eggplant, the longer it will last after freezing.
- Any frozen eggplant should be ripe and the seeds should not be fully ripe. Look for eggplants that are evenly dark in color.
- Do not use eggplants that have soft spots or patches of color.
- Traditional black varieties tend to be more difficult to break in the freezer than Chinese and Thai purple varieties, but technically any type of eggplant can be frozen for later use. Keep in mind that the eggplant will be softer once frozen, but this won't be a problem if the eggplant will be cooked after thawing.
- If eggplant cannot be frozen immediately, store it in the refrigerator. Although the sooner eggplants are frozen after harvest, the better.
Step 2. Wash the eggplant
Rinse with cold water, rub the eggplant gently with your fingers to remove dirt and residue.
If the eggplant was harvested from your own garden and you are having trouble removing the dirt, scrub the eggplant gently with a vegetable brush
Step 3. Cut the eggplant into slices
Eggplant should be cut into 1/3 inch (8.5 mm) pieces without thick skin.
- Use a sharp knife to cut 1/4 inch (6.35 mm) from the top and bottom of the eggplant.
- Use a vegetable peeler to remove the skin. Stand the eggplant on one flat end of the freshly cut and then peel the vegetables from top to bottom.
- Use a sharp knife to cut the remaining eggplant into slices about 1/3 inch (8.5 mm) each.
- Work quickly, and only cut a number of eggplants that can be blanched together at a time. The cut eggplant will start to change color after 30 minutes.
Part 2 of 4: Blanching Eggplant
Step 1. Bring water to a boil in a large saucepan
About 2/3 of the pot should be filled with water. Bring to a boil on the stove over high heat.
- Give the water enough time to boil.
- Make sure the pan is large enough to hold all of the chopped eggplant. You can blanch the eggplants in batches if the existing pan doesn't fit all at once, but chop the eggplants that can only be blanched at a time.
Step 2. Add the lemon juice to the boiling water
Pour 1/2 cup (125 ml) of lemon juice into the water for every 4 liters of water used.
A squeeze of lemon prevents the eggplant from discoloring but does little to affect the taste of the eggplant
Step 3. Prepare a large bowl of ice water
The bowl of water should be the same size as the pot for blanching the eggplant.
- Use one or more ice trays to ensure that enough cold water is available.
- Make sure that cold water is ready before you start boiling the eggplant.
Step 4. Blanch the eggplant
Put the eggplant slices in boiling water and blanch for 4 minutes.
- Blanching the eggplant will destroy the enzymes in it that cause the eggplant to gradually break apart. If the eggplant is not blanched, it will begin to lose its nutritional value, color and taste within a month, even if the eggplant is frozen.
- You can use the same water to blanch the eggplant several times, up to five times. However, you may have to add water and lemon juice if the amount of water has decreased.
Step 5. Quickly transfer the eggplant to the ice water
Once the eggplant has been blanched, use a slotted spoon to remove it from the boiling water, and dip it into the iced water.
- Dipping the eggplant into the ice water suddenly will immediately stop the cooking process.
- Let the eggplant slices sit in the iced water 4 to 5 minutes or until they are cool to the touch.
- Add ice and water to the bowl if needed to maintain the right temperature.
Step 6. Drain the eggplant slices
Remove from the ice water using a slotted spoon and drain the slices in a colander or several layers of clean paper towels.
Part 3 of 4: Freezing Eggplant
Step 1. Put the eggplant slices in a special freezer container
You can use a plastic bag that can be opened and closed or a special plastic freezer container.
- If the eggplant is packaged in a freezer-specific plastic bag, remove as much air as possible from the bag to prevent it from leaving the freezer. An airtight bag is the best option, but you can use a resealable plastic bag as long as it's approved for use in the freezer.
- If the eggplant is packaged in a freezer-safe plastic container, leave at least 1/2 inch (1.27 cm) of extra space at the top of the container. This extra space allows the eggplant space to swell as it freezes.
- Glass containers are not recommended for use in the freezer.
- Label the bag or container with the current date so you'll know how long the eggplant has been in the freezer.
Step 2. Separate the slices using plastic wrap or freezer wrap, if desired
If you later want to use the eggplant slices separately, cover and separate the drained slices using alternate layers of plastic wrap or freezer paper.
This step is optional, but if you don't do this, the slices will still stick together after freezing
Step 3. Freeze until the eggplant is ready to use
Usually, frozen eggplants keep for up to about 9 months.
Eggplant in an airtight bag that is frozen will retain its quality for up to about 14 months
Part 4 of 4: Alternative Way
Step 1. Bake the eggplant before freezing
Another way to freeze eggplant is to cook it.
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Prepare a shallow baking sheet covered with aluminum foil
- Use a fork to pierce the eggplant a few times. Piercing the eggplant will prevent pressure from building up inside the eggplant as it bakes. The more holes you make, the safer it will be.
- Bake the eggplant 30 to 60 minutes. The eggplant is done when it starts to crumble in the oven. Small eggplants will only take 30 minutes, and larger ones can take up to an hour.
- Remove the eggplant. When the eggplant is cool to the touch, cut it open lengthwise with a knife. Use a metal spoon to scoop out the meat.
- Place the eggplant in an airtight container. Leave 1/2 inch (1.27 cm) of space in each container.
- Freeze up to 12 months.
Step 2. Prepare the eggplant slices to make eggplant parmesan
If you want to use eggplant for eggplant parmesan, coat the eggplant slices in breadcrumbs and freeze without baking.
- Wash and slice the eggplant the same way you would freeze the blanched slices.
- Dip each piece of eggplant in the milk, beaten egg, or fried dough.
- Coat the slices in the spiced breadcrumbs mixture. Breadcrumbs can be seasoned with Italian herbs, Parmesan cheese, or just plain crusty breadcrumbs.
- Wrap the eggplant slices in parchment paper. Instead of just lining the slices between pieces of plastic wrap, make sure that each breaded slice is completely wrapped in a sheet of parchment paper.
- Freeze up to 6 months.
- To use, thaw the eggplant slices in the refrigerator and bake or fry as usual.
