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Frozen eggplants for the winter

0
520
Kitchen Russian
Calorie content 24 kcal
Portions 0.5 l.
Cooking time 55 minutes
Proteins * 1.2 gr.
Fats * 0.1 g
Carbohydrates* 4.5 gr.
* per 100 gr. product
Frozen eggplants for the winter
Content

For freezing, it is advisable to use young small vegetables to avoid bitterness. In order for the eggplants to retain their amazing taste, they must be heat treated before freezing. So you will definitely get an excellent result and you can enjoy dishes with your favorite vegetable at any time of the year.

Ingredients

Cooking process

step 1 out of 6
Wash the eggplants under running water. Blot with paper towel and cut into 7mm circles. thick.
step 2 out of 6
Sprinkle vegetables with salt and let sit for 20 minutes. This manipulation will relieve the eggplant from bitterness.
step 3 out of 6
You can cut the eggplants into cubes if you like. It all depends on how you prefer to use them after defrosting.
step 4 out of 6
Rinse the eggplant under running water. Boil water in a wide saucepan and immerse the eggplants in it for 1-2 minutes. Immediately transfer the vegetables to cold water for a couple of minutes. This will make the eggplants soft and tasty.
step 5 out of 6
Spread the eggplant slices in one layer on a towel, cover with a plastic bag and let sit for 15 minutes.
step 6 out of 6
You can freeze eggplants in special containers or bags. The main thing is that no air gets there. Arrange the vegetables in bags, release the air and seal it tightly. Transfer the bags to the freezer.

Bon Appetit!

 

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