To enjoy the taste of your favorite eggplants in the winter season, freeze them for future use. Due to the low temperature, they will retain their original appearance and taste for a long time.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today, unlike our mothers and grandmothers, we have a great opportunity to preserve vegetables for a long time. One of the popular ways to store them all winter is to freeze them. This allows the products to remain fresh, while retaining all the beneficial properties. Zucchini, eggplants, tomatoes can be easily prepared by cutting and folding the bag. Eggplants, on the other hand, require some preliminary work. Regular slicing and freezing is not the right option. Therefore, the freezing of the blue is carried out in compliance with certain rules.
In this review, we'll take a look at how to freeze raw eggplants. When frozen, you need to store them in a separate hermetically sealed container, then nothing will harm the taste of the vegetable. Fruits are stored in a freezer at -12 ° C for about six months. It is not necessary to defrost the eggplant. Although it depends on what dish. For example, to marinate with onions in vinegar, it is better to defrost. And to add to the first course, stews and cold hot snacks, you can put them in ice cream.
- Caloric content per 100 g - 25 kcal.
- Servings - Any
- Cooking time - 45 minutes prep work plus freezing time
Ingredients:
- Eggplant - any quantity
- Salt - 1 tablespoon for 1 liter of water or 1 kg of fruit
Step by step preparation of freezing raw eggplants for the winter:
1. Wash the fruits and pat dry with a paper towel. Cut off the stalks and cut out the spoiled areas. Cut them into equal 5 mm rings. Although the cutting can be any (cubes, strips, bars). It depends on the further use of the workpiece after defrosting. You can even freeze whole eggplants for the winter. There are no restrictions.
2. Fold the slices into a deep container and add salt to each circle.
3. Leave it on for half an hour so that water droplets appear on their surface. With these droplets, a specific bitterness will come out of the vegetable. If this process is not carried out, then the eggplants will be very bitter in a couple of months after freezing. The product will be irrevocably damaged and cannot be cooked. You can also remove the bitterness by folding the vegetable into a deep bowl and pouring it with cold salted water for a couple of hours.
4. After this time, rinse the blue ones under running water.
5. Dry with a paper towel afterwards.
6. Place the blue ones on a wire rack or board wrapped in cling film and place in the freezer. Soak them for about 2 hours until completely frozen, then fold them into an airtight bag or plastic container, and return them to the freezer for storage over the winter. Since eggplants have a Distinctive Feature - in the absence of their own smell, it is good to absorb foreign aroma. Store them in a separate chamber or immediately pack them in a sealed small single-use package so that the bags do not constantly open and close.
See also a video recipe on how to cook frozen eggplant for the winter.
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