Eggplants aren't something you may automatically think of something to preserve and keep for the winter, but it can be easily done.
Eggplant is a great addition to any tomato based sauce, and once made can be frozen into ziplock bags (lay flat to freeze and they stack really well) or containers to be thawed and used for spaghetti, lasagna, or as a bed for eggs and toast.
Fresh eggplant is sweet and not bitter and doesn't need to be salted before using. In the reading I've been doing about eggplant, it seems like the older the eggplant the more bitter it gets, and that's why the eggplants we get from the grocery store tend to be more bitter.
At it's most basic eggplant can be simply cut into slices, blanched for 4 minutes, then cooled and put into freezer bags (removing as much air as possible).
For me there is nothing like having fresh, local vegetables in the freezer. Then you can be eating local corn, eggplant, tomatoes, basil, and all of the great summer vegetables all winter long.
Try out one of these methods for preserving eggplant or leave a comment if you have a favorite recipe you use.
Roasted Eggplant, and Tomato Sauce
Yes we can - can or freeze ratatouille - click on title for the full article and recipe.
Here is another recipe that can be frozen or pressure canned, and then you can enjoy the tastes of summer all winter long.
Here is another informative article on not only how to make and freeze eggplant, but where to use eggplant puree from the freezer.
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