Recipe: Freezing Eggplant

It must be blanched first.

FREEZING EGGPLANT

Preparation: Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.

Water blanch 4 minutes in 1 gallon of boiling water containing 4 1/2 teaspoons citric acid or 1/2 cup lemon juice.

Cool, drain and package, leaving 1/2-inch headspace. Seal, label and freeze.

For Frying: Pack the drained slices with freezer wrap between slices. Seal, label and freeze.