Like most foods, freezing eggplant is a great way to keep it fresh longer. Before you toss some in the freezer, though, give it a quick bake first.
As Kelli Foster at The Kitchn explains, eggplant doesn’t freeze well raw because of its high water content. If you just stocked up at the farmer’s market or store and want to store a bunch of it, Foster recommends you cut it up into slices or rounds and bake it. Make the slices or rounds about one inch thick, then stick them in a 350°F oven for about 15 or 20 minutes. After you let them cool, place the slices or rounds on some wax paper, stick them in freezer bags, and toss them all in the freezer. Whether you want to make sandwiches or eggplant parm, they’ll thaw up nicely when you need them. You can find some more great eggplant tips at the link below.
This article was written by Patrick Allan from Lifehacker and was legally licensed through the NewsCred publisher network.
