I've been freezing eggplants for the winter for many years. It is very comfortable! And delicious! But the first few of my blanks almost completely went into the trash can 😕. I just cut the eggplant into slices and freeze it. I tried to freeze it as a whole - nothing worked either. Or terribly tasteless and "rubbery" came out after defrosting, or some kind of "smear"...
But lately I have been freezing eggplants in large quantities and they never stay with me until spring. I will tell you several ways.
The first way
This is my favorite. Eggplant stays intact and delicious! You can peel the skin, you can leave it - it doesn't matter (as you like best). I cut the eggplants into convenient pieces. I usually cut in different ways (make several types). Each dish has its own cutting.
I spread the eggplants on the grid of an electric dryer and dry them (about 2 hours at 60 degrees). If there is no electric dryer - can be laid out on a grid and put in the oven, dried at 70 degrees for about 1-1.5 hours (only the door should be slightly open). I usually use a regular spoon.
You can dry it more - then the eggplants are more fragrant (and even the mushroom aroma is then felt in the dishes). I put it in a bag and put it in the freezer. If you like to watch my videos, I will leave at the end of the article a link to how I dry vegetables in an electric dryer (by the way, there are not only vegetables - there are jerky). And also the recipe for sun-dried tomatoes and mine "dry broth"is a universal seasoning for many dishes. Look - you will like it))
When I need to add eggplants to a dish, I immerse them in boiling water for a few minutes, and then everything is like fresh)) I really like fried potatoes with such eggplants (for this dish, I even specially freeze a couple kg). I shared the recipe for such a potato HERE.
Second way
It is similar to the first, only faster and, as many believe, not entirely useful. But sometimes (when there is no time) I also use it. I also cut the eggplants and put them in the microwave for 2 minutes (600W). Then I let it cool, put it in a bag and freeze.
Third way
I chop the eggplants. I put it in boiling water for a few minutes (the time depends on the size of the pieces). I usually use a sieve. I put the eggplants in it and put it in a saucepan. Then I let the water drain, cool it down, transfer it to a bag or container for freezing and send it to the freezer.
Fourth way
I cut the eggplants into plates about 1 cm thick. I make notches with a knife. You can add a little salt. I spread it on oiled parchment paper and put it in the oven for 4-5 minutes at 200 degrees. Then I let it cool and send it to the freezer (it is better to layer it with parchment paper so that it does not stick together (I use the one on which I bake the eggplant). In winter, I prepare various snacks from them (especially for the New Year's table) - I fry, bake or marinade.
Fifth way
I bake eggplants in the oven, prick them with a fork. I bake at 200 degrees for 15-20 minutes. Then under oppression. After that, in a bag (several pieces) - and in the freezer. I wash such eggplants, stuff them, prepare salads from them or add them to soups, sauces or casseroles.
I usually freeze with the skin. But you can clean it right away.
As promised above, my "BIG DRY" in this video:
Like it if you like my freezing ideas (these are proven methods!). Write down how you freeze eggplants for the winter. Subscribe if for the first time in my kitchen. Let's cook together))