Freezing Eggplant

skeipAugust 20, 2012

Yesterday I picked 9 beautiful Egplants, which is about 7 more than we will eat before they go bad. I thought of freezing them, NCHFP says to slice and blanch, but I thought since Eggplant is so watery that slicing and roasting might give a better result. Any thoughts? TYIA.


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I can't comment on roasting eggplant, but I did blanch and freeze slices a couple of years ago, and it wasn't mushy at all. When I took it out of the freezer, I made eggplant parm with it and it came out great.

    Bookmark   August 20, 2012 at 4:15PM
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jill2761(Southeast Texas)

I slice, bread, and cook my eggplant just as if I were making eggplant parmesan...then package and freeze with freezer paper separating the slices. When I'm ready to make eggplant parmesan, I just take out the number of slices I need for the dish. After layering with the sauce and cheeses, I bake as normal, but the work of breading and cooking the eggplant is already done.

Eggplant dressing and eggplant casseroles also freeze and reheat nicely.


    Bookmark   August 20, 2012 at 7:02PM
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shermthewerm(8 PNW)

Or you could make these & freeze them--my daughter said she prefers these over hamburgers (& she's normally a little carnivore).

Here is a link that might be useful: Eggplant burger

    Bookmark   August 20, 2012 at 11:53PM
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I peel mine and chop. Adding a small amount of olive oil to a large pan with a good amount of chopped garlic I saut� the eggplant till tender. When tender and cooled I measure out a cup or so into freezer bags. I add this to pasta sauce. Very good.

    Bookmark   August 22, 2012 at 1:31PM
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jill2761(Southeast Texas)

Yum...I'm going to try that! Since I already have frozen cooked slices and pre-made casseroles and dressing, my plain chopped frozen packages of eggplant haven't been getting used. Your method sounds like a delightful addition to pasta sauce. Even though mine is already frozen plain, I'll saute some with garlic and onions and add to sauce. Next year I'll saute it before freezing. Sounds yummy.


    Bookmark   August 22, 2012 at 2:15PM
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