What are the “secrets” of freezing eggplant?

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The vegetable harvest will begin soon, and everything that they don't have time to eat and put into canning will be sent to the freezer by summer residents. This is a great help in preparing soups, stews or simply stewed vegetables. Such preparations seriously increase in price in winter. Here's how to prepare a successful mixture.

Which vegetables to freeze

Anything that doesn't fit in the jars can go in the freezer. But if you approach this issue wisely, even more will fit.

For example, carrots and beets are the best for freezing. There will be no problems when freezing peppers, green beans, and cabbage.

But problems may arise when defrosting radishes and radishes. It's even worse with tomatoes – they will release juice and turn into liquid pulp.

It is better to salt cucumbers or eat them fresh.

It is better to grate carrots and beets on a large grater and pack them in bags.

Cut the peppers into small cubes, and freeze the broccoli or cauliflower whole. But what to do with delicate vegetables?

How to freeze eggplants

If you do everything right, then consider yourself luckier than with tomatoes.

Eggplants need to be peeled, cut into slices up to 5 mm thick and blanch for 3-4 minutes in boiling salted water – this will remove the bitterness.

Then they need to be transferred from boiling water to ice water, and when the vegetable cools down, dry it on a towel, spread it in a container in one layer and you can freeze it.

The best mixtures

There are certain sets of vegetable mixtures for different dishes.

For example, for lecho you need to prepare tomatoes, zucchini, peppers and onions.

For vegetable stir-fry for soup, freeze carrots, cauliflower cabbage, tomatoes and peppers, and for red borscht carrots, beets, tomatoes, parsley and dill.

Vegetable stew is prepared from a mixture of zucchini, peppers, cauliflower, tomatoes and herbs.