Content
- Freeze aubergines in stock
- Freeze aubergine cubes raw
- Eggplant slices or cubes blanched freeze
- Freeze baked eggplant
- Freeze aubergine cooked in oil
Uncooked aubergines are best left frozen
Freeze aubergines in stock
If aubergines are cheap to buy in the summer or mature in the garden, it is worthwhile to freeze the vegetables. Eggplant can only be kept in the fridge for a few days; Deep-frozen, they can enrich your diet for several months.
Freeze aubergine cubes raw
If you want to go the easiest way, roll the eggplants, place them in a freezer bag and then in the freezer. It should be noted that you already cut the pieces in the pase size for later processing. The cubes should namely migrate directly from the freezer in the pan; by thawing previously, the pieces would turn into an unsightly pulp.
Please note that raw frozen aubergines are less durable than previously cooked.
Eggplant slices or cubes blanched freeze
To ensure longer shelf life, you can blanch eggplant pieces before freezing. For this purpose, cut the vegetables into slices or cubes, pour it into bubbly boiling water for about three minutes and then quench the eggplants in ice water. If you add ten percent lemon juice to the cooking water, the eggplant pieces will not turn brown. Before freezing, allow the aubergines to cool completely.
Again, you should use the eggplant slices or cubes processed frozen, that is: not thaw, but directly into the pan.
Freeze baked eggplant
For example, if you want to make hummus or another dish of aubergine made with mus, you can cook your aubergines in one piece. You pierce the aubergine in several places with a fork and push it for at least half an hour on a baking tray in the 220 ° C hot oven. You can now either free the soft-roasted eggplant from the shell and freeze it in the piece or cut it, scrape out the musky interior and place in a freezer.
The aubergines cooked in the oven, as well as the blanched cubes, stay in the *** - freezer for at least nine months.
Freeze aubergine cooked in oil
A particularly aromatic variant are aubergines cooked in olive oil, which can also be frozen. So that the slices of vegetables are not overly full of fat, they are prepared in the oven as follows:
- Cut the aubergines longitudinally or transversely into thin slices (max. 0.5 cm thick). Lay the slices on a baking sheet brushed with olive oil. Sprinkle some oil over the eggplant slices. Push the sheet into the 220 ° C oven. The slices are cooked when the surface is browned. Allow the eggplants to cool completely. The eggplant slices now enter the freezer in a plastic box.