Freezing Vegetables - Eggplant

Preparation:
Wash and peel; slice, dice or cut in strips, depending on how you plan to use it. There's no need to peel very young eggplant.

Blanching Time:
Steam to blanch. Steam 2 minutes for diced eggplant and thin slices and up to 5 minutes for thick slices. Have a cold water/lemon juice mixture ready (1 teaspoon lemon juice to each quart of water). Chill eggplants in the cold water-lemon juice mixture; drain and pat dry.

Pack:
Leave 1/2 inch of headspace.

Yield:
2 medium eggplants = approximately 2 pint frozen.

Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables