How to freeze eggplants for winter: 6 ways

Freezing eggplant preserves more useful substances in it than canning. But there are a few subtleties and nuances that you need to know. For example, the vegetable has a characteristic taste, completely deprived of its own flavor, but perfectly absorbs all the surrounding smells.

How to choose the right eggplants

Preparation for freezing begins with the selection of the vegetable. It is important to do it correctly, so as not to encounter surprises after defrosting. You should choose fully ripe vegetables, which are easy to identify by the rich purple color. Their skin should be shiny and clean, without any physical damage. There should also be no dents.

Please note! Over time, eggplants can accumulate harmful substances, so you should give preference to young vegetables.

Another important parameter - they should not have green spots, which indicate the presence of dangerous poisons inside. If vegetables lie against the sun for a long time, even young blueberries begin to produce solanine, which is dangerous to humans. Therefore, it is better to buy vegetables that are sold indoors.

If when you cut the flesh of the eggplant begins to darken quickly, it means that it has accumulated a lot of serotonin, and such a vegetable is also not suitable for freezing.

Preparing vegetables for freezing

Pre-preparation does not take much time, but it is a very important step, without which the taste of blueberries will be bad. You can freeze eggplants in different ways, but for all methods there are general rules that should always be followed. The first concerns the freezer. The temperature inside should be at least 12 degrees below zero. At this temperature, eggplants can retain their unique flavor and useful properties for 12 months.

Keep blueberries in the freezer only in an airtight package, otherwise they will absorb the flavors of foods that are lying around. If it is a plastic bag, the vegetables should be wrapped tightly so that no air remains inside. But additionally, it is recommended to move all strong smelling foods away from the eggplants. This is especially true for greens.

Mandatory process - soaking the vegetable in salt. It is needed to get rid of the bitterness, which is inherent in eggplants. Usually prepare a salt solution in which to soak eggplants. Sliced vegetables are easier to sprinkle with salt and leave for a while until they run out of juice.

How to freeze eggplants for winter

Each method has its own peculiarities that should be taken into account.

Fresh whole/sliced

It is not recommended to freeze eggplants in this way, as it quickly loses flavor and spoils the appearance. But if you need to freeze for a short period of time, this would be a good option.

First you need to prepare the vegetables - peel the skin and cut off the twigs. Then, fill a deep container with water (so that the eggplants will fit whole) and put 2 tablespoons of salt in it. Then place the vegetables in this solution and soak for 20-30 minutes. Now wash them under running water, removing the rest of the salt, then lay them out on the previously prepared towels, and cover them with napkins or another towel on top.

While the eggplants are drying, you need to prepare any board or a small baking tray, put foil or baking paper on top. When the vegetables are completely dry, put them on the prepared device and put in the freezer for 60 minutes. In this case, it is desirable to remove other products from the chamber for this time, so that the smells are not transmitted to the eggplants. At the end of the time, take out the eggplants and wrap each one in clingfilm. You can use a cellophane bag, but be sure to let all the air out.

Store in the freezer is better in a plastic container for food - it is quite airtight container, so you can not worry about the quality of products.

For the convenience of storage, eggplants can be cut into any convenient pieces. Most often these are half rings or cubes. Vegetables should be lined with a thin layer, then sprinkle with salt and wait until the juice begins to stand out. Then they should be thoroughly washed and dried, then frozen in the freezer for 20-30 minutes and packed like whole vegetables. It is more convenient to store the pieces in cellophane bags.

Blanched

Blanching is the short-term treatment of vegetables with boiling water. With this method, preparing blueberries for freezing is much faster. Vegetables should be washed and cut into any convenient pieces. Fill a saucepan with water, salt it a little and bring it to the boil, then throw in the eggplants and let them stand for 3 minutes. If slices float, you need to press them with a spoon.

While the vegetables are blanching, prepare a container to cool. This can be a basin or other pan with cold water and ice. Now put the eggplants there and wait until they completely cool, and then drain the liquid through a colander. On top, it is desirable to press the eggplants with a plate with a weight, so that the water drains faster. Then dry it, put it into a container for storage and place it in the freezer. The main advantage of this method is that there is no need for pre-freezing.

Dried

Dried eggplants are much tastier and retain their flavor longer, even after defrosting. First you need to prepare the vegetables - wash, remove the tails, etc. It is also desirable to remove a thin layer of peel. Next, cut the eggplants in any convenient way, but better in rings. Then place them in a single layer on a baking tray and place them in a preheated oven to 50 degrees, leaving the door ajar. Dry the vegetables for 60 minutes. If there is a fan in the oven, it is better to turn it on. You can also dry eggplants in a vegetable dryer, covering with foil and selecting the appropriate mode.

Ready pieces should be cooled to room temperature, transfer to the appropriate container and place in the freezer without pre-freezing.

Fried

Frozen roasted eggplant is a great way to surprise guests on New Year's Eve, hardly any of them expect to see this vegetable on the table. This is also a quick appetizer - just defrost the dish, reheat, decorate with mayonnaise and serve.

Eggplant should be washed, cut off the stalk, dried, then cut into thin rings. Next, salt the vegetables (1 tablespoon of salt per 1 kg) and mix well with your hands to draw out the bitterness. After 30 minutes, when the moisture comes out, rinse the eggplants under running water and wipe with a towel.

Heat a pan, add vegetable oil and fry eggplants on both sides until tender. Everyone can adjust the degree of frying to his taste.

Remove the excess fat from the cooked vegetables. It is easier to do this by putting them temporarily on a towel or napkin. Then place them in the freezer and wait for them to harden. Now you can pack them in an airtight container.

Boiled

Before boiling blueberries, you need to make several holes in the skin and soak them for half an hour in salted water. Then rinse them well with cold water. After that, throw the eggplants in boiling water - the duration of boiling depends on the size of the fruit. It is easy to tell if the eggplants are ready - they will become wrinkled. If you want, you can slice them, but do it while they are still hot. Next, cool the eggplants, pre-freeze them, pack them in containers, and place them in the freezer.

Braised

Eggplant should be prepared in the usual way and finely diced. The optimal size is 2 × 2 cm. If desired, you can remove the skin. Next, salt them, stir and let them stand for half an hour, then wash and remove excess liquid.

Heat the oven to 180 degrees, put the vegetables in a baking dish and stew for 15 minutes, stirring from time to time. It remains to cool the dish and put it in a container for storage.

You can also stew in a pan, diced, in vegetable oil until tender.

How to defrost properly

The first thing to remember - you can freeze eggplants only once, so you should defrost the product in small portions as needed. What is interesting, some dishes do not require defrosting the vegetable - you can throw it on the pan directly with ice. There are two ways to properly defrost eggplants:

1. At room temperature. Take the vegetables out of the freezer and place them in a deep container, waiting for them to thaw completely. But this process is not fast, so you can add warm water to the container.
2. In the refrigerator. A day before cooking, move the vegetable from the freezer to the bottom shelf of the refrigerator. It is advisable to use a deep bowl, since there will be a lot of water. This method allows you to preserve eggplants in their natural form, without damage.

What you can make from frozen eggplants

A lot of different, and most importantly - tasty dishes can be prepared from blueberries. They often become components of a dietary menu.

Fried potatoes with eggplant

A good and quick meal that guests will appreciate. Despite being fried in oil, the dish remains quite healthy, thanks to the eggplant. To prepare it you will need:

• 500 g potatoes;
• 250 grams of eggplants;
• 1 head of onions;
• Oil/salt/pepper to taste.

Defrost the eggplants and heated to room temperature, if they are whole, cut them into cubes or slices. Peel potatoes and cut them into julienne strips. Onions cut into half rings. First fry the potatoes until golden brown, then add onions, salt and spices. Fry the eggplant in a separate pan, add to the potatoes and stew for 15 minutes.

Eggplant stew

This dish belongs to the dietary, since it contains a minimum of calories and a maximum of useful substances. To prepare it, you will need:

• 1 bell bell pepper;
• 1 carrot;
• 1 tbsp. vegetable oil;
• 300 g sliced eggplant;
• 1 head of onions;
• salt/spices to taste.

Cut the eggplant into small cubes, pour into a deep container, sprinkle with salt, stir and leave for 15 minutes. Peel and cut peppers in any way you like. Grate carrots coarsely and cut onions into small cubes.

Make a sauté of onions and carrots, as for borscht. Wash the eggplant and add it to the pan along with the bell peppers. Add salt and spices to taste, stir, then cover and stew for 20-30 minutes.

On top garnish the stew with finely chopped herbs. You can eat it both cold and heated.

Buckwheat with eggplant

Buckwheat is useful by itself, but in combination with eggplant its benefits only increase. This is a nourishing and tasty dish, which is very quick to prepare. You will need the following ingredients:

• 1.5 cups of buckwheat groats;
• 3 chicken eggs;
• 150 grams of frozen eggplants;
• 2-3 heads of onions;
• 4 tablespoons melted butter;
• salt/spices to taste.

First you need to rinse buckwheat under running water. It is better to do it several times. Boil the porridge in salted water at the rate of 1 cup of groats for 2 cups of water. In the ready buckwheat add oil, spices and cover it so that it does not cool down.

Now boil the eggs and cut them into small pieces. Defrost the eggplant and fry it in a pan until it becomes soft. Now you can add the onions and stew them with the eggplants until tender. Then add eggs and stew for 5 more minutes, covering the pan with a lid. Mix the vegetables with the porridge and put in a closed container for 10-15 minutes in the oven to steam. Serve with sprigs of herbs.

Eggplant stewed in sour cream

This dish will be a good addition to the side dish and would be great for a family dinner. To prepare it requires:

• 500 g of blueberries;
• 2-3 tablespoons of flour;
• butter;
• heavy sour cream;
• salt/spices to taste.

Defrost the eggplants and completely get rid of excess liquid, then fry them in a pan without oil until golden brown. In another bowl, mix flour with sour cream, salt and spices and fry in a separate bowl. Then mix the mixture with the blueberries and stew in the pan for 15 minutes with the lid closed.

This recipe is good because everyone can improve it. For example, you can fry 100-200 grams of mushrooms with eggplant, and add some garlic or onions to the sauce.

Moussaka

This is a traditional eggplant dish in the Middle East. It is ideal for a holiday and ordinary table. Whole frozen eggplants are used. To prepare it you will need:

• 800 g eggplants;
• 300 gr tomatoes;
• 800 g of minced meat (in the East use mutton and beef);
• 1 head of onions;
• 300 g of hard cheese;
• 200 ml white dry wine;
• spices/salt to taste.
• 0.5 l milk;
• 2 chicken eggs;
• piece of butter;
• 2 tbsp. spoonfuls of flour.

First you need to prepare the sauce. To do this, melt a piece of butter in a pan and fry flour in it. Heat the milk to the temperature of the flour, stirring slowly, pour it into the pan. Add salt and spices to taste (nutmeg is used in the East). Bring the sauce to a boil in the pan and add 200g of grated cheese. Stir until the cheese is melted. Let it cool, whisk the eggs, slowly pour it into the liquid and stir it well - the sauce is ready.

Take tomatoes and cut into small pieces, onions - in half rings. Eggplant is cut into oblong pieces and fried on both sides, and then put it on a napkin to absorb excess fat. Now mix the meat and onions and fry in a pan. About halfway through cooking, pour wine into the pan and wait for it to evaporate. Next, add tomatoes, salt, spices, mix and fry until tender.

Now place the minced meat in a baking dish, top with eggplant slices, sauce and sprinkle with grated cheese. Send the dish for 30 minutes in a preheated to 180 degrees oven.

Bulgur with eggplant

One of the most popular vegetarian menus. Despite the lack of meat, the dish is hearty and delicious. To prepare it, you will need:

• 200 g bulgur;
• 200 gr onions;
• 300 grams of eggplant;
• 150 g of carrots;
• 2-4 cloves of garlic;
• herbs;
• 600 ml of water;
• pilaf seasoning;
• vegetable oil;
• salt/spices to taste.

Shred onion in small cubes, grate carrots coarsely, defrost eggplants and also cut into cubes. Heat a frying pan, pour 2 tablespoons of vegetable oil on it and pour there the onions. Fry for 5 minutes, stirring all the time. When onions become translucent, add carrots and fry for another 5 minutes. Then add the eggplants and stir-fry for another 5 minutes. If the eggplants absorb the oil, you can add a few more spoonfuls so that the dish does not stick.

Now you need to add bulgur, salt and spices to the pan. Stir-fry for 2 minutes, then press in the garlic. Pour water into the pan and bring to a boil, then put the lid on and cook over low heat for another 20-25 minutes, until all the liquid is absorbed. At the end add finely chopped greens and let the dish stand for another 5 minutes.

How eggplants are useful

Many people are used to seeing eggplant as an ingredient for various dishes, but few people know that it can be successfully used and for medicinal purposes - it is an incredibly useful product. Useful properties are due to the rich composition of the vegetable:

1. Iron. It takes part in the creation of hemoglobin, which is responsible for transporting oxygen to the tissues and taking up carbon dioxide. Iron also strengthens the immune system, participates in the transmission of nerve impulses and ensures normal functioning of the pancreas. It is a very important element for pregnant women, which is responsible for the formation of the fetus's bone and brain.
2. Sodium. Takes part in maintaining normal acid-base balance. It is part of the blood and cellular fluid, so it supports the normal functioning of the cardiovascular system. Sodium is also responsible for the digestive process and activates important enzymes that are necessary for the creation of gastric juice.
3. Magnesium. This is a very important element for many chemical reactions in the body. Interacting with calcium, it keeps blood vessels toned and participates in muscle contraction. Magnesium is necessary for protein production and the breakdown of glucose. It removes toxins from the body and improves the absorption of vitamin C and B. In the process of cell growth, it maintains its strong structure.
4. Calcium. An element necessary for keeping skin, hair, nails and bones healthy. In general it has a positive effect on the entire musculoskeletal system. With the help of calcium muscle contractions are carried out. It is also an auxiliary element for blood clotting. It is responsible for the health of the pancreas and the urinary system, prevents the absorption of unsaturated fats and helps get rid of harmful cholesterol.
5. Phosphorus. Also takes part in many chemical processes in the body. Without it, it is impossible to think and physical activity, because phosphoric acid provides the muscle contraction necessary for breathing and movement. Phosphorus is also involved in cell division and growth. It is important for teeth, bones, and nails, and helps to assimilate many useful substances, including glucose.
6. Pectins. Help restore intestinal microflora, help improve the course of many intestinal infections, will be useful for upset stomach, nausea, vomiting, etc. Pectins slow down the rate of absorption of nutrients and carbohydrates. Therefore, sugar enters the bloodstream more slowly. For the same reason, pectins promote weight loss. They also lower the level of harmful cholesterol in the body. According to studies, regular consumption of pectins helps normalize blood pressure.
7. Fiber. It helps to slow down the absorption of carbohydrates and lower blood sugar levels. Because of the lack of this element constipation and irregular stools can occur. Fiber lowers cholesterol levels and fights excess weight. It also has a diuretic effect, so it removes harmful substances from the body.
8. Vitamin C. It has a positive effect on the body as a whole, and on each organ in its own way. The most important effect is to strengthen the immune system and increase resistance to viruses and bacteria. If the disease could not be avoided, the substance can alleviate a person's condition by eliminating toxins and improving the body's performance. Regular intake of vitamin C improves heart function and strengthens blood vessels. In addition, it lowers the level of bad cholesterol, improves iron absorption by the body, and thinning blood, which prevents the formation of blood clots.
9. Vitamin B1. It is also called thiamine. It plays an important role in protein metabolism and protects cells from toxins. Vitamin B1 helps to improve memory and brain function, improves mood, so it is useful for depression. In addition, it stimulates bone growth, slows the aging process in the body and reduces the harm of nicotine and alcohol. Can relieve toothaches and improve the gastrointestinal tract.
10. Vitamin B2. Its other name is riboflavin. The vitamin is involved in the production of hormones and red blood cells, protects the retina from ultraviolet rays, improves vision and eye adaptation in the dark. Riboflavin has the ability to relieve stress, so it should be included in the diet of people who are subject to psychological stress. The vitamin is involved in the breakdown of fats, proteins and converts carbohydrates into energy, also keeps the skin in a healthy state.
11. Vitamin B5. Pantothenic acid is involved in the creation of antibodies and improves the absorption of other vitamins and minerals by the body. It is used to prevent arthritis, colitis, and some cardiovascular diseases. Thanks to this vitamin, the adrenal glands begin to produce glucocorticoids, which can relieve inflammation in the body and affect the psychological state of the person. This vitamin has the greatest effect on fat burning and promotes a slim figure.
12. Vitamin PP. It reduces the level of bad cholesterol in the body and improves digestion, can oxygenate skin cells, get rid of acne and keep hair healthy. It has a calming effect on the nervous system and keeps the liver in a healthy state, useful for headaches and diarrhea. Against the background of taking this vitamin atherosclerosis is easier, reducing the likelihood of a heart attack. The body needs a daily supply of this vitamin from the outside.

That is why in the East eggplant is considered a vegetable of longevity. It is advised to take it for people of all ages in the presence of problems with the cardiovascular system. Will be useful vegetable and diabetics.

An interesting fact - in domestic folk medicine prepare an infusion of eggplant. To do this, pour a few spoonfuls of cubes with a glass of boiling water, insist and drink. It has a diuretic and anti-inflammatory effect.

Eggplant is able to remove salts from the body and relieve edema, and organic acids, which are contained in large quantities in the vegetable, improve the function of the gastrointestinal tract. In addition, it removes harmful cholesterol from the body.

Due to the iron content, blueberries are able to influence the blood composition, increasing hemoglobin. They also have a positive effect on the bone marrow and spleen. Doctors recommend that pregnant women include this useful vegetable in their menus.

Folk healers advise eating dishes of eggplant as a prevention of kidney and liver diseases. This vegetable is able to eliminate bile, cleaning the biliary tract. Eggplant is especially useful for gout, thanks to its ability to eliminate lactic acid from the body.

In dietary diets, the vegetable is not the last place. First, it is a low-calorie product (22 kcal per 100 g), secondly, there are many dishes that can be made from it, in its pure form this vegetable can also be prepared in different ways. Thirdly, eggplant for a long time creates a feeling of satiety, so thin people reduce the number of meals, and fourthly, it improves metabolism.

Contraindications
No matter how useful the vegetable may be, there are diseases in which it can not be eaten. If you have an ulcer and gastritis, you should eat it carefully, because the vegetable fiber it contains can provoke a worsening of the disease. It is also undesirable to eat eggplant in case of an upset stomach for the same reason. In all diseases of the gastrointestinal tract it is necessary to exclude fried dishes from the diet, because the flesh can accumulate toxins and oils after frying.

Over-ripe fruits are dangerous to eat because of their high solanine content, which increases as they grow. This poison can cause nausea, vomiting, cramps and aggravation of chronic diseases. By the way, there are white eggplants, which have almost the same amount of useful substances, but solanine is absent.

Eggplant is an incredibly useful product, almost devoid of contraindications. It will be useful for both children and adults. Thanks to freezing, you can preserve the appearance and useful properties of the vegetable for as long as possible. There are many ways to freeze, and everyone will choose to his liking. And what to cook from such vegetables - it is only a matter of taste.