Have a Plant: Fruits & Veggies for Better Health

Answer

According the University of Illinois Extension
To freeze eggplants:

  1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
  2. Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
  3. Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.

Visit our Recipe Database for eggplant recipes before your freeze all of it!

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