Good afternoon, my reader. Harvesting eggplant for the winter is an easy solution to enjoy your favorite vegetable dish at a time when blue vegetables are expensive to buy at the store. Many housewives get out of the situation by harvesting the product since the summer, when it costs a penny in the markets. This can be done in various ways: pickle, pickle. There is another option - freezing the vegetable in the freezer.
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Harvesting raw eggplant
A vegetable frozen raw can only be stored for a few months. The advantage of this method is that you do not need to perform many actions. The procurement algorithm in this form is as follows:
- rinse and peel the vegetable;
- cut into cubes, tongues or circles;
- soak in cold salted water to get rid of the bitterness;
- dry on a clean cloth or paper towel;
- place the pieces in a freezer bag and send to the freezer.
If the dimensions of the chamber allow and there is sufficient time, the blanks are laid out on a sheet at a short distance from each other and placed in the freezer until completely frozen. Then the solid pieces can be poured into a bag without fear that a sticky mass will turn out.
Harvesting fried eggplant
Frozen eggplants can be stored for much longer. And after defrosting, the vegetable does not need long-term processing. Prepare the vegetable as follows:
- the product is washed and cleaned;
- cut into pieces of the desired shape;
- soaked in cold salted water;
- dry slightly;
- fried in sunflower oil (without adding salt and spices);
- cooled and packed in bags for freezing.
Eggplants absorb oil a lot, so it is recommended to place them on a paper towel or clean cloth before freezing to get rid of excess oil.
General recommendations
Regardless of the chosen method of freezing, there are general rules, the observance of which will help not to be disappointed as a result:
- Soaking in cold salt water is a necessary procedure to get rid of the bitterness. The soak time is about 20 minutes;
- the pieces should not be large, otherwise the product will simply rot;
- before freezing, the vegetable should be as dry as possible;
- it is necessary to freeze the pieces, keeping the distance between them;
- the storage temperature of the frozen product should be 12 degrees and below;
- you can defrost eggplant only at room temperature to preserve the structure of the vegetable.
You can add carrots and garlic to the workpiece - you get an appetizer that will only be tedious in winter. For flavor, dill and garlic are added to fried eggplants.
Do you prepare eggplant preparations for the winter?
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You can also read about tomato caviar in the following article:Green Tomato Caviarin