Bryanna
Owner/Moderator
967 posts
May 08, 2005
2:55 PM
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Thanks! You can't freeze raw vegetables-- they need to be cooked a little, or blanched first, to destroy enzymes that cause them to disintegrate into mush!
From http://www.csam.montclair.edu/~kenschaft/Garden.html
"Before freezing eggplant, I dip slices in an egg-milk mixture, then in Italian flavored bread crumbs, and fry so they come apart easily for eggplant parmesan."
Here is info from the Ball (Canning) Blue Book:
Harvest before seeds become mature and when color is uniformly dark.
Wash, peel and slice 1/3 inch. Prepare quickly; just enough eggplant for 1 scalding at a time. Scald 4 minutes in 1 gallon boiling water containing 4-1/2 teaspoons citric acid or 1/2 cup lemon juice.
Cool, drain and pack in can or freeze jars or plastic freezer boxes.
For frying: Pack the drained slices with freezer wrap between slices. Seal, label and freeze.
from http://www.cafes.net/dennisonsfarm/recipes.html
TIP:
When Freezing Eggplant Slices for frying, blanch for a few minutes in water with 1/4 cup of citric acid added and then sandwich between pieces of freezer paper. This will keep your eggplant from turning an ucky brown color and the slices will come apart without tearing up when you are ready to use them!
From http://food4.epicurious.com/HyperNews/get/archive_swap30101-30200/30102/1.html
It gets soft anyway, so I>>>
cook it completely (my favorite way is to
roast it whole in its skin, till the flesh is
soft enough to scoop out) before freezing.
This will be used in pureed form. Or else I
freeze it in combination with other veg's
(i.e. ratatouille), in which case it has been
seasoned & sauteed first.
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"To look like a goddess, eat like a peasant." Karen Andres
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