Eggplants in the freezer

Can I put whole raw eggplants in the freezer?

Yes, you can do it, but it’s not worth the trouble. We can freeze almost anything. However, here’s exactly what happens if you freeze them whole or sliced while raw.

Gradually, the eggplant will begin to freeze and harden. At the same time, it will start to lose all its nutrients, and its flesh will begin to suffer freezer burn. When you need it and take it out to cook, by the time it thaws and you try to cut it, the flesh will start turning watery. The result will be that it becomes unmanageable. So, technically speaking, you do not want to freeze raw eggplant, for all the reasons above.

To preserve eggplant properly in the freezer, you need to blanch it (that is, scald it briefly) or fry it.

Blanching eggplant for the freezer

• It must be absolutely fresh, with firm, tight flesh. No discoloration or damage on the surface.
• Choose a variety with few seeds so it retains its shape after blanching.
• Trim the stem. Peel the skin lightly.
• Cut into thick cubes or thick slices. Be careful: oxidation of the white flesh begins 30 seconds after slicing.
• Squeeze plenty of lemon juice over the pieces. Don’t worry, it won’t absorb it, nor will the flavor carry through.
• In a deep pot with plenty of boiling water, dip in the eggplant and boil for 2-3 minutes.
• Immediately, with a slotted spoon, transfer them to a bowl of cold water and ice to stop the cooking and prevent them from softening further.
• Drain thoroughly in a colander.

Spread them out on a clean cloth and cover with parchment paper. Place a baking pan on top as weight. Leave for a few hours to dry.

In small batches, lay them on a baking sheet lined with parchment.

Freeze until the pieces are solid like ice cubes. Store them in food-safe freezer bags.

Cook directly without defrosting with whatever ingredients you prefer.

In my opinion, the best way to preserve all the flavor, taste, and texture is by frying or oven-roasting with oil before freezing.