The best way to enjoy the taste of aubergines is to eat it fresh. But of course this doesn’t always happen especially if you have bought too many. Know how to prepare and properly freeze aubergines so you can enjoy this fruit even when it’s out of season.
Unlike other fruits of its kind, aubergines are not suitable for canning or drying. The best way to preserve them at home is to freeze them.
To prepare aubergines for freezing, wash them thoroughly, peel if desired and slice thickly. Add ¼ cup of lemon juice to prevent the flesh from darkening. You can also add the lemon juice while blanching.
To blanch, put aubergines in a gallon of water with lemon juice and boil for four minutes. After that, take them out of the pot, drain and cool. Ideally, it’s best to give your eggplants a “cold bath” to stop the cooking process. To do this, dunk the aubergines in ice cold water after blanching.
Pack the drained aubergines in a zip closure freezer/vacuum bag, making sure to leave half an inch of head space. Also remember to put freezer wrap between slices. Then, seal the bag and store in the freezer.
If you plant to use containers, make sure to use vapor-resistant ones that won’t crack at very low temperatures. Other suitable package used for freezing are glass containers and heavy-duty aluminum foil.
Aubergines stored in the freezer with 0ºF temperature should last from six to nine months.
Maximum Storage Time: 6 to 8 months at 0ºF.