HOW TO FREEZE EGGPLANT - EASY!
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- Опубликовано: 31 авг 2021
- Kaye shares HOW TO FREEZE EGGPLANT - EASY! Quick tutorial, 350F for 15-20 minutes, just until tender! especially good for eggplant parmesan! Gardening, homesteading, cooking! SUBSCRIBE, hit the bell, scroll down and hit "ALL" so you won't miss out!
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** Bake at 350° for about 15 minutes. Allow the rounds to cool completely. Also, I used PARCHMENT PAPER, not wax paper. They are not interchangeable. You cannot bake with wax paper. This is parchment in the video. Thanks for watching!
Definitely going to do this, thanks!
I like how you organized the bag // looks fun
Thanks for this video. I have eggplants everywhere and needed a way to put some away for later.
Thank you Kaye!
Another great instructional video!
Hey sweet Kaye♡♡♡ I Love the big window by your kitchen sink♡♡♡ I sure do miss mine. Thanks for another Awesome video ♡♡♡
See you in an hour!
Looks good Kaye, Thanks for showing US all How to Do it!
See you soon!
I peel the eggplant, usually Black Beauties, slice thin about 1/4 inch then bread and fry. I make sure the are drained well, patting them down before packing in parchment paper and putting in freezer bags to freeze. After defrosting I place in a hot oven for a few minutes to dry then use for eggplant Parmagian or Rollatine or several other recipes that you would use cutlets for. I have also just baked in a hot oven or fried for a few minutes in hot oil to crisp them up. Having them ready to go in the freezer is a real time saver.
I wish I had done some like that! I didn't have as much luck with eggplant this year.
This was really insightful, thank you so much!
Wonderful! You are welcome! Please share.
Nice video. I like to peel the eggplant first.
Thank you! Great demo and very helpful (I am over run with eggplant this year) Can't wait to do this!
What I found is the eggplant after being frozen doesn't taste as good as fresh, but, hey, it will suffice if it's all I have. I only have about 9 plants this year so we shall see what I manage to produce.
I have never eaten Eggplant. I may try to get one at the market and try it. Looks pretty. By the way, my hubby is going to make salsa out of the few New Mexico Peppers I harvested. Poblanos look too small (good though) to harvest yet. One Bell Pepper plant made it after a squirrel or rabbit chomped on two. Have a lot of Grasshoppers now so hopefully can keep the garden through to harvest such as it will be (small).
This is new to me...thank you
Again a very informative video.
Well I hope you saw the directions that somehow I forgot to mention the oven was 350 for 15 to 20 minutes
THANK YOU
Ooohh so helpful, thank you! You used parchment paper for freezing them too?
Hi there great vid. What solution of vinegar did you use?
You taught me today as I have never preserved eggplant. Ps, you hair looks much cooler and quite European.
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Thank you I have so many long ping tong eggplants and have made Eggplant parm. Also just app with Alittle marinera & mozzarella , and stirfrys , so wanted to know how to keep long storage without a freeze dryer or dyhdrator , Thank u .
Josette
Montgomery County , Texas
You are welcome!
I have never cooked mine before freezing I use a seal a meal and it sucks the air out then I set it out to defrost and put them on a paper towel with a little salt to get the liquid out then I use it what ever I’m going to make with it , I’m going to try your method I still have a ton in the garden I think I will try the breading on some as well , thank you for sharing
Thanks much for sharing your method. I bought a sealing machine and never used it! Perhaps I should for okra. Let me know your thoughts when you compare!
Hi Kay Is very interesting I enjoyed watching your videos 🥰
Thanks so much! Miss you two!!
I roast and freeze. or cook and freeze then vacuum seal, it does not taste good as when fresh..
Awesome
Thank you! I hope to see you back on my channel. Here's a recent old recipe. You don't have to have a double boiler, just must not get milk too hot and keep stirring till thick.
ruclips.net/video/kqAsW7-5KfM/видео.html
thank you...i couldn't figure out how to freeze without it getting mushy
Glad I could help!
Kaye, if you dip them in egg and flour or breadcrumbs before baking, they will be done and delicious!
Thaw warm and serve? Or did you mean fresh?
@@Latebloomershow either. Eat right away or freeze and eat!
Nice
THANKS! I'M LOOKING FORWARD TO COOKING SOME OF THIS.
What do you do with the paste you scraped off the small one ? Make a pesto or something ?
Yes you can make a tapenade to we’ve only crackers or toast as appetizer. I love that but I’ve never made that and you can put it on pizza put it in stew
Good job, Kaye. Now, you need some chooks for the kitchen scraps :)
Can you believe I finally met a neighbor and the first thing he asked me was if I needed some chickens.. And the answer is yes but I don’t have anything set up I don’t have a coop I don’t have anything so it’s gonna have to wait till spring.
@@Latebloomershow Get Justin to build you a Hoop Coop with a cattle panel. It looks easy enough to do and cheaper. Heaps of videos about it on youtube. I saw Kevin and Sarah from 'Living Traditions' putting one together a while back. Check their follow-up video about it too. You can use the same setup for a greenhouse .
Thank you for this video! I had been wondering if there was a way to preserve eggplant. I'm growing some for the first time and the one plant is producing way more than I imagined. I've got five so far and three more are on the plant. Who knows how many more will grow before it's all said and done.
Question: I saw another video that talked about salting the slices of eggplant (I have the roundish, dark-colored variety....not sure the name) to draw out bitterness before cooking. I've done this and I can definitely taste the difference. My question is: Is this also necessary to do before freezing? If not, should I do this AFTER I thaw them out to prepare for cooking? Please let me know. Thanks again. This is the second video I've seen that has really helped me out. The first one was about preserving okra and that has gone VERY WELL.
Thank you! I appreciate that. I don't know if you've gotten your answer. I am behind on comments. I didn't see anything that said it was necessary, but if you like it that way better, I think I would go ahead and do it as the consistency is way different once you freeze and thaw.
So nice. Love from Pakistan:)
You may have already answered this, but: How long in oven and at what temp for the roundish, dark-colored variety?
Same temperature, and cook till a fork goes in easily.
Thanks, Kaye! Now I have a way to pull some out of the freezer for single servings. I missed what temperature you had your oven and approximately how long to cook.
Oh gosh! It was 350 for 15-20 minutes, just until tender. Can't believe I forgot to put that in!
I added to description.
she never said in the video
Great video. New subscriber here ❤ Thanks 😊
Welcome!!!
I just had some of that frozen eggplant recently and I would say first I cooked half of it and it was just too watery so before I cook the second half I let it drain on paper towels first
Do we need to do the same with zucchini and green beans? And pumpkins ?
And what if i use these vegetables for stews do i need to do the same process?
Oh, that's a big question. For green beans, you can either freeze them cooked, blanched, or raw. I've done it all of those ways. I have preserved yellow squash, which would be the same as zucchini here:
ruclips.net/video/ChvPPlnx15M/видео.html
@@Latebloomershow thank you for replying. Do you recommend storing the veggies by blanching them or using the same method you did with the eggplants in this video? I tried freezing my veggies by just cutting them but I didn’t like the excess water and texture. Tried blanching today i’ll see how it goes.
Can I use the frozen rounds for breaded and fried eggplant? I’d rather not bread it ahead of the freezing process...so is it possible to bread it after it has been frozen...would I bread it while still frozen or defrost it first...I can’t seem to find any videos on anyone actually using the frozen eggplants...thanks for the vid!
That’s a good question and I agree I would not bread it first although I think some people said they had in some of my comments. I’m just going to take them out and let them thaw probably on paper towels cause they’ll be a lot of water and then I’ll either bread it or I’ll do eggplant Parmesan and I’ll probably be searching for a video myself! Thanks for watching!
I bread mine. Put a piece of wax paper on a cookie pan. Place them on the sheet pan and freeze. Then put them in a ziplock freezer bag.
I used them for eggplant parm throughout the winter. They were delicious.
What about the skin 🤔 Do you discard or use in your recipes 🤔 Great as I always wondered how to preserve Aubergines 🍆 😊
Depends. If the skin is very fresh, it goes in the ratatouille or stew or baked rounds. (You can always not eat it later) It may add some nutrients. If it's been in the frig awhile, I always peel it.
Re freezing egg plant How long will they last in freezer? Also you say wax paper in video but someone below says its Parchment paper not wax paper.???
Yes use parchment paper. I misspoke. Thanks for the reminder. ❤️
I think a year is as long as I would expect it to be good. I must admit, it’s not as good as fresh, but it’s still good.
What temperature is the oven?
Bake at 350° for about 15 minutes. Allow the rounds to cool completely. I had to rewatch the video. Can't believe I left that detail out. I'm so sorry!
Good idea, but please let folks know you're using parchment paper, NOT waxed paper. The two are not interchangeable.
Thanks! I’m pinning this!!
I was JUST about to ask about that!
Do you know any bacteria which overlives 200 Celsius?
No I'm sorry I don't. Did you find out?
Do you have to leave the skin on?
No, but it’s much easier to remove after cooked soft. Of course depends on how you plan to use it.
Hello from Brazil. How long these eggplants at the owen?
Yes I put it in the description because I forgot to put it in the video but it’s 15 to 20 minutes or until tender at 350°F
@@Latebloomershow Thanks for your answer. I will try and let you know my results.
Good morning smart and beautiful, and GOD BLESS YOUR BEAUTIFUL HEART 😇🌹🦋🎼🐝and take it slow🐌
If I take it any slower, I won't get a garden in this year. YIKES!
New subscriber here....
Welcome!! Thanks so much for subbing!! I hope to hear a lot from you. And I hope to get back in the kitchen for a video soon.