Eggplant
Freezing Eggplant
Posted by Carole Koch
Once eggplant is harvested, it’s past its prime in only a few days. Since eggplant cannot be used raw, freezing is an effective way to enjoy it well past harvest time. Use frozen eggplant in pasta sauces, stir-fries, as a baked entrée or in any of your favorite eggplant dishes:
1. Bring a large pot of water with 1/2 cup lemon juice to a boil.
2. Wash eggplant and slice it about 1/3-inch thick, doing so quickly so that it does not turn brown.
3. Place slices in boiling water, cover, and boil 4 minutes.
4. Drain and cool.
5. Pack in large airtight freezer bags, allowing 1/3-inch between each slice.
Many thanks to Beth Panther, Illinois Benedictine University Dietetic Intern,
for sharing this tip!