Freezing Eggplant

Susan Reynolds, M.S.

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 ½ cup lemon juice.

Cool, drain and package, leaving ½-inch head space. Seal and freeze.

For Frying

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