Love to cook eggplant stew? And the season for this vegetable is not long … I propose to freeze this vegetable so that you can enjoy your favorite dishes all year round. But you need to do it right! How? I'll tell you in this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are some rules to keep in mind when freezing eggplants. Since the method of freezing depends on which dish the eggplants will be used in. The main thing is that the vegetable after defrosting turns out to be delicious. I already told you how to freeze raw eggplants and fried rings. Today he will prepare them for the stew. To do this, you need to use the appropriate cutting of the vegetable. I put diced eggplants in the stew, that's why I chose this method of freezing. But if you prefer to see the sliced vegetable in bars on the plate, then cut it that way.
You can also freeze whole eggplants. Then you can cook caviar from them. They are also stewed, blanched, baked in the oven or grilled before freezing. It is important to know the following nuances when freezing. Eggplants are stored in a freezer at a temperature of -15 … -18 degrees. Shelf life is not more than 12 months. They cannot be re-frozen. It is not necessary to defrost them beforehand, because in a stew, they are heat treated, where they will defrost and reach full cooking. Therefore, the frozen cubes can be immediately put into a hot pan for braising with other selected ingredients.
- Caloric content per 100 g - 24 kcal.
- Servings - Any Amount
- Cooking time - 1 hour active cooking time, 2 hours for freezing
Ingredients:
- Eggplant - 2 pcs.
- Vegetable oil - for frying
- Salt - 1 tablespoon
Step-by-step preparation of frozen eggplant for the winter for stew:
1. Wash the eggplants, wipe with a towel, cut off the stalk and cut into cubes with sides of about 1.5-2 cm. But if you use a different cutting method for stews, use it.
2. Place the eggplants in a bowl and sprinkle with salt. Shake to distribute the salt throughout. Leave them on for half an hour so that all the bitterness goes away. During this time, droplets of moisture form on the surface of the vegetable. This is the harmful solanine, the bitterness that came out of the vegetable.
3. Then rinse the eggplants under running water and pat dry with a paper towel. Leave them to dry completely. then the vegetable will be fried. And if it gets wet into the pan, there will be a lot of splashes.
4. Place the frying pan on the stove, add vegetable oil and heat well. Add the eggplants and fry them over medium heat until golden brown. You do not need to salt them. Season them with salt as you cook the stew after defrosting.
5. Place the eggplants on a paper towel to absorb excess fat.
6. Find a convenient plank to freeze your vegetables on. Wrap it with cling film and arrange the eggplant cubes in one row. It will be convenient to remove vegetables from the film after freezing.
Place the board in the freezer and turn on the intensive freeze. When the blue ones are frozen, put them in a bag and place the next batch of fried eggplants on a plank.
See also a video recipe on how to freeze eggplants for the winter. Three proven ways !!!
