Freezing mini eggplants whole?

DrHorticulture_(Z3 Central Saskatchewan)May 6, 2010

We like them slit and stuffed with a spiced coconut-tomato paste, then pan-fried in olive oil. Do you think stuffing and freezing eggplants for cooking later could work, or should they be cooked and then frozen?

Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

Freezing
Eggplant
Preparation  Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.

Water blanch 4 minutes in 1 gallon of boiling water containing 1/2 cup lemon juice. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

For Frying  Pack the drained slices with freezer wrap between slices. Seal and freeze.

    Bookmark   May 8, 2010 at 1:26PM
Thank you for reporting this comment. Undo
DrHorticulture_(Z3 Central Saskatchewan)

Well, I wanted to know how the texture of whole raw eggplant would be affected :)

    Bookmark   May 8, 2010 at 2:56PM
Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

You blanch to destroy enzymes that cause deterioration and flavor changes. Some veggies require blanching, and eggplant is one of them.
Of course they will be soft, no matter what you do when you freeze them. Freezing breaks down cell walls.

    Bookmark   May 8, 2010 at 5:42PM
Thank you for reporting this comment. Undo
DrHorticulture_(Z3 Central Saskatchewan)

Well, blanching might be difficult because of the recipe I described. I suppose my best bet would be to cook and then freeze.

    Bookmark   May 8, 2010 at 11:26PM
Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

Yes, cook and then freeze them.

    Bookmark   May 9, 2010 at 1:25PM
Thank you for reporting this comment. Undo
tracydr(9b)

I just noticed some good looking recipes in "The Joy of Pickling for eggplants if you have an overabundance. I know it's not what you're looking for but might be a nice change of pace.
I'm always looking at eggplant recipes but never seem to have enough. We use it as fast as it comes off the plant as it's the only thing besides peppers that keeps on producing through the heat of the summer. I'm hoping since I planted okra this year that I can convince my husband that it's not gross and slimey. Otherwise, we'll be eating lots of okra pickles, which is fine by me too.

    Bookmark   May 26, 2010 at 10:20PM
Sign Up to comment
More Discussions
habanero gold question?
All the directions for habanero gold jelly call for...
jadeite
New low fat way to make "creamy soup" !!!!!!
I got this from "Cooking Light" Most recipes...
nancyjane_gardener
Pickled beets from store canned beets
I want to can some pickled beets using canned beets...
peanutone
serrano peppers everywhere
I have so many serrano peppers this year it's amazing....
prairie_love
Dehydrate Bok Choy
Does anyone have an experience dehydrating Bok Choy....
compostman
© 2015 Houzz Inc. Houzz® The new way to design your home™