Eggplants are one of the most popular autumn vegetables. They were brought to Europe by the Arabs and quickly became part of the local national cuisines and they are especially popular in the Mediterranean cuisine.
This is due to both their excellent taste and their healthy, dietary qualities, which makes them a mandatory part of a healthy diet for weight loss. Daily intake of eggplants is recommended because they have the ability to lower the cholesterol in the blood, contain few calories and almost no fat.
But what can we do in the middle of winter, when their price becomes quite high and we do not want to process them? Then the freezer comes to our aid, in which we can store them without any problems.
It is good to cut the eggplant into pieces (circles or cubes) and it has to be salted and blanched for a few minutes in boiling water, in order to keep it in the freezer for as long as possible without it losing much of its taste.
Lovers of delicious the kyopoolu can freeze processed, roasted eggplant. In this case, it is recommended to roast the eggplant until it's ready, peel it, drain it and only then freeze it.
Freezing raw eggplant that has not undergone any heat treatment is not recommended, because when it is defrosted it will lose a lot of water, as well as much of its taste, but it is possible.