Michigan State University Extension
Preserving Food Safely - 01600697
10/13/97

FREEZING EGGPLANT

    Preparation:   Harvest  before seeds become mature  and

when
color is uniformly dark.  Wash, peel and slice 1/3-inch

thick.
  Prepare quickly,  enough eggplant for one blanching

at
a time.                                                  

     Water blanch 4 minutes  in 1  gallon  of boiling water

containing
 4  1/2 teaspoons citric acid or  1/2  cup  lemon

juice.
                                                     

    Cool,  drain  and package,  leaving 1/2-inch headspace.

Seal,
label and freeze.                                     

    For Frying:   Pack the drained slices with freezer wrap

between
slices.  Seal, label and freeze.                    

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