Summer continues, and we continue to make preparations for the winter. Today we will not boil, pickle, dry or ferment anything. Let's make frozen white eggplants baked in the oven. Step-by-step recipe with a photo. Video recipe.
The eggplant season has long been open, so we will feast on them until late autumn. Fresh berries of various varieties are available on the shelves. The most popular are blue-violet. But no less delicious eggplants are black, white, purple-white, etc. Today we will use white eggplants. Their distinctive feature is the absence of bitterness. They do not contain harmful solanine, so they do not need to be soaked in saline beforehand.
To freeze white eggplants, you first need to buy the fruit. Choose them of medium size, with tight-fitting sepals. The vegetable should be firm, with a bright shiny skin, without flaws with a fresh stalk. This means that the eggplant was recently picked from the garden.
Eggplant should be cooked before freezing. Since they are practically not frozen when fresh. For this, the fruits are usually fried in a pan in vegetable oil. But then they become very fatty and high-calorie, tk. eggplants love oil and absorb it abundantly like a sponge. Therefore, it is best to cook them in the oven or on the grill using a minimum of oil. Then the vegetable will not only be low-calorie, but also retain 70-80% of valuable substances in their original form for a long time. For example, when canning, only 60% of the nutrients are retained. Eggplant is rich in vitamins (calcium, potassium, iron, phosphorus, B vitamins) and fiber. Such a preparation makes it possible to cook a wide variety of dishes without limiting your imagination.
- Caloric content per 100 g - 34 kcal.
- Servings - Any Amount
- Cooking time - 30 minutes prep work plus freezing time
Ingredients:
- Eggplant - any quantity
- Vegetable or olive oil - for greasing the baking sheet
Step by step cooking frozen white eggplant baked in the oven, recipe with photo:
1. Wash and dry the eggplants with a paper towel.
2. Using a silicone brush, brush a baking sheet with vegetable or olive oil.
3. Cut the stalk from the fruit and cut them into any convenient shape: circles, tongues, bars, cubes … It depends on which dish you will use them in.
4. Place the eggplants tightly on the baking sheet.
5. Send them to the oven for 20 minutes. Bake them at 180 degrees.
6. Remove the baked eggplants from the baking sheet, place on a plate and leave to cool.
7. Place them in a special freezer bag and place them in the freezer. Freeze them in a "quick" freeze at a temperature of -23 ° C. The faster they freeze, the more useful properties they will retain. Frozen white eggplants baked in the oven will retain their color, after defrosting they do not darken, become soft and slightly resemble a mushroom taste.
See also a video recipe on how to freeze eggplants for the winter.
