Post by Deleted on Aug 9, 2012 22:40:10 GMT -7
I am still trying to figure out a way to can eggplant without it turning to mush, but until then, this method works well for me. I freeze them using this method, and when ready, I can take them out and before thawing, I can make eggplant parmasan or batter and deepfry the slices. Since they are already partially cooked, I can throw them in frozen and they will come out just right.
****KEEP IN MIND...veggies like eggplant will discolor very quickly when cut and exposed to air. The best thing to do for this is the lemon water cooking. This will stop the enzymes that cause the pulp to break down and discolor as well as turning to mush as it is cooked after frozen. BUT you need to try to keep it frozen up until the exact time of cooking as well because it will still soften and become unmanageable if thawed completely before cooking.
Fresh eggplants should be shiny and firm to the touch, no holes or soft wrinkle spots
Peel and slice eggplant into 1/4" to 1/2" slices, as you prefer, I do 1/2" slices.
Mix 1 cup lemon juice to 6 cups water and heat.
Bring mix to a boil and add eggplant slices all at once.
Use slotted spoon to very gently submerse all eggplant regularly, cook until just translucent but not completely cooked, they must still be slightly firm.
Remove from boiling water, shock in ice water to cool and drain thoroughly.
Place gently on paper towels in single layer and pat dry.
Place on freezer paper, waxy side up, in a single layer, place in freezer until just frozen
Remove from freezer and quickly place in labeled freezer bags and return to freezer before they thaw out
****KEEP IN MIND...veggies like eggplant will discolor very quickly when cut and exposed to air. The best thing to do for this is the lemon water cooking. This will stop the enzymes that cause the pulp to break down and discolor as well as turning to mush as it is cooked after frozen. BUT you need to try to keep it frozen up until the exact time of cooking as well because it will still soften and become unmanageable if thawed completely before cooking.
Fresh eggplants should be shiny and firm to the touch, no holes or soft wrinkle spots
Peel and slice eggplant into 1/4" to 1/2" slices, as you prefer, I do 1/2" slices.
Mix 1 cup lemon juice to 6 cups water and heat.
Bring mix to a boil and add eggplant slices all at once.
Use slotted spoon to very gently submerse all eggplant regularly, cook until just translucent but not completely cooked, they must still be slightly firm.
Remove from boiling water, shock in ice water to cool and drain thoroughly.
Place gently on paper towels in single layer and pat dry.
Place on freezer paper, waxy side up, in a single layer, place in freezer until just frozen
Remove from freezer and quickly place in labeled freezer bags and return to freezer before they thaw out