Freezing Eggplants

Whether you are growing them or just stocked up from the market, freezing eggplants is a good way to preserve them. Freezing them when fresh will keep them flavorful and ready to use later. This is a guide about freezing eggplants.
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June 20, 2006 Flag

Selecting High-Quality Eggplants:

Freezing eggplants will severely alter their texture, but is still useful for some recipes. Harvest eggplants before seeds become mature and when color is uniformly dark. Skins should be smooth, glossy and free of cuts and scars. Smaller eggplants are more likely to be tender. The eggplant should feel firm, and heavy for its size. Eggplants tend to have a short shelf life when fresh, so plan to process as quickly as possible after harvesting.
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Preparing for Freezing:

Wash, peel and dice to cut up into 1/2-inch thick slices. To maintain color, prepare only one eggplant at a time. The flesh turns color quickly when exposed to air. You can also add 1/4 cup of lemon juice or 1 tablespoon ascorbic acid to 5 cups water during blanching.

Blanching Time:

Water-blanch for 4 to 5 minutes (up to 1 pound at a time) in 1 gallon of boiling water containing 1/4 cup lemon juice. Cool promptly and drain.

Best Freezing Method(s):

Dry Pack-Transfer cool, blanched slices directly into suitable containers, leaving 1/2-inch of headspace. Seal and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing eggplant includes freezer-grade plastic bags, rigid plastic containers, glass containers and heavy duty aluminum foil.

Maximum Storage Time:

6 to 8 months at 0ºF.

Thawing:

Add frozen eggplant directly to dishes while cooking.

Tips & Shortcuts:

To freeze eggplant for frying, separate slices with wax paper or plastic wrap during freezing.

Refrigerating Eggplant:

Store fresh eggplant in a perforated plastic bag for 3 to 4 days.
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Questions

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July 2, 2011 Flag

How do one freeze or preserve egg plants?

By Raymond F from Ocilla, GA

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July 5, 20110 found this helpful

My friend would peel, chop, and boil the eggplant until done, then strain well, and freeze in quart size bags. They use it in place of bread cubes for stuffing type mixes, and instead of rice or noodles in casseroles. She says that you can thaw it, drain it well again, then season with whatever you would have used anyway, says that it reduces the amount of simple carbs in your diet. Haven't tried it yet, but it sounds great.

Related Content(article continues below)
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July 6, 20110 found this helpful

Raymond, go to www.pickyourown.org. This is a great site for any and all freezing and canning. I use it regularly.

Penny

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0 found this helpful
October 5, 2011 Flag

Does anyone know of a way I can freeze eggplant?

By Cora B.

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Anonymous Flag
October 6, 20110 found this helpful

Cut into 1 1/2 slices and water blanch for 4 to 5 minutes.

Be sure to give them an immediate ice water bath after the blanching to stop the cooking process. Pat them dry and remove as much air from the freezer bag you place them in as possible because both of those steps help to reduce freezer burn.

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0 found this helpful
July 28, 2011 Flag

Can you freeze eggplant?

By Debbie

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August 22, 20110 found this helpful

Hi. I freeze eggplant all the time both raw and cooked. I find it freezes raw very well. I slice mine into slices first and then freeze.

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October 6, 2009 Flag

Can Japanese eggplants (fresh or cooked) be frozen?

By Maryeileen from Brooklyn, OH

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