How to freeze eggplants correctly: half of housewives freeze incorrectly

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Half of housewives freeze eggplants or completely , or cutting the fruits into cubes and plates, believing that this is enough. We suggest that you familiarize yourself with the correct recipe for freezing this vegetable, after which it will not become bitter and watery in taste after defrosting and cooking.

Which eggplants to freeze

• First, it there can be only fresh fruits, with a soft and dense skin, without cracks, spots and other damages.
• Secondly, in a ripe eggplant, the stalk is green and not wrinkled, and the fruit is heavy, up to 15 cm long.
• Thirdly, eggplants are frozen only after heat treatment – blanching.

How to prepare

Eggplants are cut into cubes or plates, taking into account that which dishes you plan to add them to after defrosting.

If the fruits are bitter, sprinkle them with salt and wash them in half an hour.

Blanching

Bring the water to a boil and lower it into it prepared pieces of vegetables.

It is more practical to “arm yourself” with a slotted spoon, because after 2-3 minutes the vegetables will need to be quickly transferred to cold water, and preferably to ice water.

Then the vegetables are discarded in a colander , let the water drain, dry on a napkin.

Before sending the workpiece to the freezer, spread the pieces on a cutting board and send them to the freezer for 10-20 minutes.

When they set, you can put it in a bag and not be afraid that the pieces will stick together in a pile.

You can store the vegetable in an airtight bag or containers.