Freezing vegetables is a great way to provide your family with tasty and healthy food during the winter, when buying fresh vegetables is neither cheap nor safe. Today we freeze fried eggplants for the winter.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today, for many housewives, eggplant freezing is no longer news. Although it has recently become a practice to freeze them in cooking. But it is worth noting that every year this method of harvesting is gaining more and more popularity. Many may think this recipe is unusual, but it is definitely worth trying. Because thawed fried eggplants taste as if they were just cooked and not removed from the freezer. They even have a scent. I am sure that if you ever try to make this blank for future use, it will accompany you for many years. After all, in winter you so want something summer that is not available in the cold season.
Thawed eggplants just need to be seasoned with mayonnaise with garlic and you will get an excellent dish that can be served on a festive New Year's table. I am sure that all guests will be surprised and enjoy it.
There are certain subtleties in cooking frozen eggplants. For example, this vegetable is completely odorless, while, like a sponge, it absorbs the smells of surrounding products. If the freezing process is incorrect, the blue ones can completely lose their taste. Therefore, do not deviate from the recipe and follow all step by step cycles.
- Caloric content per 100 g - 59 kcal.
- Servings - Any
- Cooking time - 50 minutes
Ingredients:
- Eggplant - any quantity
- Vegetable oil - for frying
- Salt - 1 tablespoon for 1 kg of vegetables
Step by step preparation of frozen fried eggplant for the winter:
1. Wash the eggplants and cut off the stalk. Pat dry well with a paper towel. Cut them into rings of 5-7 mm. But the slicing can be different, depending on where you will use the vegetable after defrosting. For example, if you serve with garlic and mayonnaise, then cut into rings, for stew or satée into cubes, for pie - into bars. What way to cut to choose the hostess herself.
After the fruits, salt and leave for half an hour so that the solanine comes out, i.e. unpleasant bitterness. Do not skip this step, otherwise, after defrosting, the taste of bitterness will intensify. After half an hour, droplets of moisture will appear on the fruits, which are washed off under running water. This is the bitterness that came out of the fruit. After the fruits, wipe dry again with a paper towel.
2. Place the pan on the stove, add vegetable oil and heat. Heat it well and lay out the eggplant.
3. Fry them on both sides over medium heat until golden brown. Adjust the degree of frying yourself, the fruits can be very fried or with a light golden brown crust.
4. Place the fried eggplants on a paper towel to remove any excess fat. Then transfer to a wire rack or board and send to the freezer to freeze. When each bite is completely frozen, place the eggplants in an airtight bag or plastic container and return to the freezer for storage. To prevent the eggplant from absorbing foreign odors, such as aromatic dill, keep it separate from other stocks.
See also a video recipe on how to cook fried eggplant for the winter.
