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3 Simple Methodologies to Teach You How to Freeze Eggplant Perfectly

How to Freeze Eggplant?
Freezing eggplants is just as simple as any other vegetable. However, you'll need to remember that upon thawing the frozen vegetable, it will lose its color, texture, and a little flavor and nutrients.
Shruti Bhat
Last Updated: Aug 6, 2017
Did You Know?
Eggplants or aubergines are actually a fruit and there are roughly around 770 different varieties all around the world!
Freezing your favorite fruits and veggies is a wonderful way to preserve vegetables. You can slice them up or chop them into bits when needed for cooking. You can peel and even purée them before packing them away in your freezer, for those cold wintery nights when all you want to do is enjoy some eggplant delicacy such as eggplant parmesan.
Things You'll Need
  • Fresh and blemish-free eggplants/aubergines
  • Aluminum foil
  • Baking sheet
  • Freezer-safe container or bag
  • Fork
  • Large bowl
  • Large stockpot
  • Oven mitts
  • Plastic wrap or freezer wrap
  • Sharp kitchen knife
  • Vegetable brush
  • Vegetable peeler
  • Wax paper
Freeze Eggplant
Peeled and Blanched Eggplants
Step 1: Wash the eggplant gently under running water, and lightly scrub them clean with either your fingers or a vegetable brush.
Step 2: Peel the eggplant and cut them into slices (discs) of around ⅓ of an inch.
Step 3: In a pot, boil some water to a rolling boil.
Step 4: Add a ½ a cup of lemon juice in 1 gallon water. This will prevent them from discoloration.
Step 5: Fill a stock pot with icy water.
Step 6: Place the sliced eggplants in the boiling water and blanch them for 5 minutes.
Step 7: Quickly transfer them into the icy cold water. Let them sit in there for the same amount of time.
Step 8: Drain the eggplants of the water with a slotted spoon, and place them on layers of kitchen paper.
Step 9: Once they are completely dry, put them in freezer-safe bags, and gently squeeze the air out. Zip the bags shut and place them into the freezer.
Eggplant Purée
Step 1: Preheat the oven at 400ºF (204ºC).
Step 2: Cover a baking sheet with aluminum foil.
Step 3: Wash and pat dry the eggplants. Prick the fruits multiple times with the help of a fork and place them on the baking tray.
Step 4: Transfer the tray into the oven and let them roast until they collapse, this will take around 30-40 minutes. Smaller ones can take lesser time to cook.
Step 5: Once the eggplants cool down, cut them open lengthwise.
Step 6: Lightly scoop out the flesh using a metal spoon.
Step 7: Put these in a food processor and blitz it till they are puréed.
Step 8: Transfer it into an airtight container but remember to leave ½ an inch space on the top.
Ready-to-fry Eggplant Parmesan
Step 1: Wash, peel, and slice the eggplant into slices (discs) of around ⅓ of an inch.
Step 2: Dip the pieces one-by-one into milk, then fry it after coating it with batter or beaten egg.
Step 3: Lightly coat them with breadcrumbs. You can season the breadcrumbs with herbs.
Step 4: Re-coat them with grated parmesan cheese.
Step 5: Envelop these slices with wax paper. Make sure that all the slices are individually wrapped in the paper. This will keep them from sticking to each other.
Step 6: Place them in a zip lock bag and remove the excess air. They are ready to be frozen.