Can eggplants be frozen? Or would they get too mushy? I have lots of
the skinny white eggplants and some purple too.

Lucille

On Sep 5, 11:20*am, Lucille > wrote:
> Can eggplants be frozen? *Or would they get too mushy? *I have lots of
> the skinny white eggplants and some purple too.
>
> Lucille

If no one answers you, freeze one for a day or two, thaw, and see what
happens.

On Sep 5, 3:20*pm, A Moose in Love > wrote:
> On Sep 5, 11:20*am, Lucille > wrote:
>
> > Can eggplants be frozen? *Or would they get too mushy? *I have lots of
> > the skinny white eggplants and some purple too.
>
> > Lucille
>
> If no one answers you, freeze one for a day or two, thaw, and see what
> happens.

Good idea. Thanks, I'll try one with the skins on and one peeled in
a
ziplock bag. And see what happens.
Someone did send me a recipe for eggplant parmeson and said she
freezes it after it's made. I'll try that too. That does sound
good.

Lucille

Lucille wrote:
>
>Can eggplants be frozen? Or would they get too mushy? I have lots of
>the skinny white eggplants and some purple too.

Make eggplant parm first and that will freeze fine... freezing raw
eggplant you may as well compost it.

On Mon, 5 Sep 2011 15:42:09 -0700 (PDT), Lucille
> wrote:

> Good idea. Thanks, I'll try one with the skins on and one peeled in
> a
> ziplock bag. And see what happens.

I wonder if you'd need to blanch it first like you do with other
vegetables?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sep 5, 7:24*pm, sf > wrote:
> On Mon, 5 Sep 2011 15:42:09 -0700 (PDT), Lucille
>
> > wrote:
> > Good idea. *Thanks, I'll try one with the skins on and one peeled in
> > a
> > ziplock bag. * And see what happens.
>
> I wonder if you'd need to blanch it first like you do with other
> vegetables?
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

I put two eggplant in a zip lock bag and peeled one. So I'll see
what happens.
I'll let you know.

Lucille

"Lucille" > wrote in message
...
> Can eggplants be frozen? Or would they get too mushy? I have lots of
> the skinny white eggplants and some purple too.
>
> Lucille

Not raw, no. You'd wind up with frozen mush. As others have suggested,
cook whatever planned dish (eggplant parm for example) and then freeze the
leftovers.

My mother, and subsequently I, used to make wonderful sliced pan fried
eggplant, dipped in an egg wash and coated in seasoned bread crumbs. I
don't think that would freeze well. Eggplant is a rather strange fruit.

Jill