The answer is yes, but the process is slightly different. Eggplant is such a fragile vegetable and if not handled properly, will not appear appetizing once thawed and/or cooked. Here’s how to freeze eggplant with no problems!
**Notice we use lemon juice to keep eggplant from browning before the blanching process is complete.
How to Freeze Eggplant
Ingredients:
- water, about 1 gallon
- 1/2 cup lemon juice
- 1-3 Eggplants
- water, about 1 gallon
- ice cubes
- paper towels
- ziploc freezer bags, large
Directions:
In a large stock pot, begin bringing water and lemon juice to a boil. Trim, peel, and slice eggplant into 1/3 inch rounds. IMPORTANT: ONLY TRIM, PEEL, AND SLICE ENOUGH EGGPLANT FOR ONE BLANCH AT A TIME!!! (I did one eggplant at a time since mine were rather large.) Blanch each eggplant for 4 minutes in boiling water and 4 minutes in ice water. Drain eggplant and, using paper towels, remove any excess liquid. Arrange slices in a freezer bag and seal. Place in a second freezer bag and seal and label it. Place in freezer and freeze until use.
