Cut eggplant by slicing it into 1/3-inch thick slices.
blanch the slices in a large pot. ......prepare only the amount of
eggplant that will fit in the pot for one blanching,or It will begin to
discolor after 30 minutes.
Boil water in a large pot, adding 1/2-cup of lemon juice for every
gallon of water to prevent discoloration. Place the eggplant in the
boiling water and boil for four minutes.
Fill a large vessel with cold water while the eggplant is boiling. When the
four minutes is done, remove the eggplant, and place it in the cold
water so it does not continue to cook.
Place the eggplant on paper towels to cool and drain. Pack the
eggplant in plastic freezer bags and place in the freezer. Eggplant
Can be the freezer for six to nine months if you keep it in a good
quality plastic freezer bag. If you want to keep
longer, vacuum-pack and freeze for up to 14 months.
