Why The Best Way To Freeze Eggplant Involves Salt

Freezing eggplant effectively requires a bit of preparation to maintain its texture and flavor, and salting is a crucial step in this process. Eggplants have a high water content, and without proper treatment, they can become mushy and lose their structural integrity when frozen and thawed. Salting helps draw out excess moisture, reducing the water content and preventing the eggplant slices from becoming soggy. This method also helps to concentrate the eggplant's flavor and minimize any bitterness that may be present. To start, slice the eggplant into your desired shape and sprinkle the pieces generously with salt. Allow them to sit for about 30 minutes to an hour. During this time, the salt will pull out moisture, which can be blotted away with a clean towel. After salting, it's important to blanch the eggplant briefly in boiling water, then plunge the slices into an ice bath to stop the cooking process. This step helps to preserve the color and texture of the eggplant during freezing. Finally, pat the slices dry and lay them in a single layer on a baking sheet to freeze before transferring them to airtight containers or freezer bags. This method ensures that your frozen eggplant maintains its quality for future culinary use.