Can you freeze eggplant?
I got a bunch of Japanese eggplant in my CSA box. I was wondering if I could freeze it without destroying it. If so, what's the best way?
Bought a regular eggplant... for breaded/fried into a parm. Since cooking for one, it was WAY too much. I froze the slices... in single layer... and tehn stashed in freezer bag for later. Since slices were less than 1/2" thick, I shallow fried from frozen. Cooked up fine, but a little soft. Have a feeling if I had thawed first woulda been a mushy mess.
raw, it will not freeze well.
do you have plans for it? some cooked stuff will freeze ok, like in a lasagne or stew.
Slice into rounds, broil or fry and freeze on a cookie sheet till solid, transfer to a ziplock bag.
Prick them in a few spots, then roast them at 375 until they collapse. Lining the roasting pan will eliminate the need for scouring since the eggplants will exude a lot of liquid that will turn sticky. T
Once cool enough to handle, scoop out the flesh and freeze for later use in dishes like dip, pasta sauce, and Deborah Madison's Stir-Fried Roasted Eggplant. The volume will shrink dramatically.
A pound yields no more than a cup of roasted pulp.
Don't freeze it raw. Slice it & bake or broil it first. Or make Eggplant Parm with it & freeze that.
I usually slice, brush with extra-virgin olive oil, season with granulated garlic, crushed red pepper flakes, & Italian Seasoning, then bake or low-broil untiul just tender; flip & repeat. I then use these slices in recipes or wrap into portions & freeze.