How to Freeze Eggplant?

Tap to Read ➤ Shruti Bhat

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.

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.