Eggplants after freezing. Freezing eggplants for the winter: fried, boiled, baked, blanched

“Why do people ask how to freeze eggplants for the winter? There are so many of them in the store, they are sold all year round. Now I’ll go, buy it, cook it!” This is what the housewife who didn’t ask the price of vegetables in winter thinks so.

Only now the vegetable turns out not to be blue, but golden. It's very difficult. And I would like to pamper my family...

What is the problem? Nobody canceled conservation. Bored... I wish I could get some fresh ones... Pfft, even easier. Long periods of standing at the stove and tedious sterilization of jars are eliminated. It’s decided - let’s freeze the eggplants!

Preparation

Where would we be without her? Advance preparation is always necessary. You can't just take a vegetable and stick it in the freezer. No, in principle it is possible. Only then will it be unfit for food. Have you ever tried bitter rubber? Freeze a whole eggplant and try it.

First you need to wash the vegetable. Or a berry? We won’t go into botanical details, just rinse the blue ones thoroughly in clean water. Be careful, the stalk has very sharp spines!

Then wipe dry. Remove the skin with a vegetable peeler. That's it, the eggplant is ready for further adventures.

Advice. If the fruit is young, then the peel can be left.

Three pre-treatment options

What did you want? Washed, cleaned and that's it? Noooo. As you trample, so shall you burst. Who will remove the bitterness? The rubberiness again needs to be removed. There are three options for subsequent actions:

• roasting
• blanching
• baking

And for the laziest, there is a little secret written below.

For all methods, you will need to cut the eggplants in a convenient way. For stew - in cubes, for pizza - in rings, for hot salad - in strips. The next step is to remove the bitterness. Either pour salt into a bowl for 20 minutes, or pour cold salted water into a saucepan for the same time. The bitter liquid is poured out; it is unsuitable for further use.

While the vegetables are giving their byaku, choose a suitable tray or cutting board. Even thick cardboard or plastic will come in handy. Cover it with thick film. You can take a special one that summer residents use to cover their greenhouses. It is thick and durable. Then they look at their own discretion - whichever is more convenient.

1. Roasting. Suitable for packing in rings. Prepared vegetables are quickly fried in a frying pan with a small amount of vegetable oil. Place on a sieve. As soon as it cools down and the excess oil drains, the last stage begins, common to all three options.
2. Blanching. Good for cutting into strips. Boil water in a wide saucepan. Place the eggplants in a colander or sieve and place them in boiling water for 4 minutes. Take it out and cool it.
3. Baking. Ideal for cutting into cubes. Place the eggplants on a baking sheet and lightly sprinkle with your favorite vegetable oil. Place in the oven for half an hour at 170°C. It is advisable to stir the cuts at least once to ensure even baking. Cool.

Advice. Cooled vegetables can be sprinkled with spices, crushed garlic or herbs. Then subsequent cooking will take even less time.

The final stage

The processed fruits are placed on prepared baking sheets or boards in one layer. Place in the freezer for two hours beforehand. This time is enough to form a hard top crust, so that later the eggplants do not stick together into one monolithic block. Your family will be surprised to see you with a hammer or hatchet going into the kitchen to make eggplant caviar.

Once the top layer has set, you can freeze it in convenient portions. These eggplants should be stored in special plastic containers or bags with clips. The main thing is to close the workpieces very tightly. Eggplants themselves do not smell, but they absorb extraneous aromas remarkably well.

To be completely safe, place an old, unnecessary towel under the film in advance. It will allow you to quickly pour vegetables without fear of tearing the bag.

Advice. In winter, it is better not to defrost eggplants so as not to lose any remaining vitamins and nutrients. They immediately begin to cook as soon as they are taken out of the container.

The exception is plates for preparing rolls. You will have to defrost them to put or spread the filling and wrap them. But there is a little trick here: add the filling in advance, roll the rolls and freeze them entirely.

In winter, no worries at all - prepare the sauce, take out the preparation, lay out the eggplants in one layer, and go about your business. After 40-45 minutes we returned to the kitchen, put the resulting delicacy on the plates and that’s it.

The promised secret for the lazy
You will need kitchen foil, fresh tomatoes, cheese, a sharp knife, and salted water. Washed eggplants are peeled. Vertical cuts are not made completely. These kind of plates come out on a thin substrate. Place the workpiece in salt water for 20-25 minutes. During this time, cut hard ripe tomatoes and cheese into thin slices.

Take out the eggplants and dry them slightly. Now - the fun part! Place prepared slices of cheese and tomatoes into the cuts, alternating. You should get a bright caterpillar. Wrap it in two layers of foil and put it in the freezer.

In winter, when the notorious laziness prevents you from fiddling with dinner, they simply pull out the caterpillar. Do not remove the foil, put it in the oven for 30-40 minutes. Willingness to identify simply: “You recognize her by her smell...”

Simply put, if they feel a stunning aroma, they take it out and carefully tear the foil on top. Place a slice of butter or sprinkle with olive oil. Ready!

Advice. The thickness of the plates when cutting should be 3-5 mm, no more.

Tricks

1. Each microwave comes with a stand for heating two dishes at the same time. We place this stand on one board with freezing, and place the second one on top. Voila! Speeding up the process twice!
2. Is there no such thing? Great trouble! Four upside-down identical glasses in the corners - why not an improvised stand?
3. For baking, it is better to use siliconized paper rather than parchment paper. Or a silicone mat. Then the vegetables will not stick and will be easily removed from the baking sheet.
4. There are recommendations to bake the blue ones whole, then remove the skin and freeze. This is a tip for lovers of bitter dishes. With this method of preparation, it will all remain in the vegetable.
5. The fruits contain little moisture, so you can put aside the fear of getting watery rags after defrosting. They retain their shape perfectly in prepared dishes.
6. In order not to confuse frozen bags, always sign them with a permanent marker. Or they put a piece of paper inside with a description and date of bookmarking.
7. Don't want to look for an old towel or suitable freezer film? Then, if you are lazy, you probably have flexible or folding cutting boards in your kitchen. We pre-freeze them, then pour them easily and quickly into permanent packaging. As a rule, such boards are made of food-grade soft plastic; it is difficult to freeze anything to them.
8. Frozen blue ones can be stored for 5 to 7 months. Vegetables cannot be re-frozen. Categorically. There is a risk of getting mush instead of vegetables, which is unpleasant in taste and appearance.
9. Special bags for freezing are very convenient. They have a sealed “zip fastener” or a special clip. In addition, there are no micropores in such bags, which will allow you to store vegetables for a long time without fear of mixing odors with other frosts.
10. After all the manipulations, the vegetables decrease slightly in size and darken. This is normal. There is no smell of botulism here. Otherwise we have seen such “literate” ones. They claim that this is the beginning of spoilage of the product. They really forget that botulism is a sin of canned food, not freezing. By the way, freshly prepared eggplants in the fall also do not shine with whiteness. They acquire a noble brown tint.
11. The spouse is not told about the autumn frosts. We spent the day enjoying ourselves, in the evening we quickly took it out of the freezer and cooked it. As soon as the beloved comes home from work, we immediately declare - I’m so tired, so tired, I spent the whole day with these eggplants, soaked, boiled, baked... Well, and further on the list, there’s enough imagination for what.
12. Frozen blues are not salted during cooking! They have absorbed a sufficient amount of “white poison” even at the stage of getting rid of bitterness.

How to freeze eggplants for the winter? It turns out it's easy! Now, walking with a friend in the winter shopping and hearing from her - blue expensive... And I want so much, you can safely say - come to me, I’ll treat you to some fresh ones.

Video: preparing eggplants for the winter

When freezing eggplants, it is worth considering several important rules in order to get a tasty vegetable after defrosting. Now I have about two kilograms of properly prepared blueberries stored in my freezer. And even on New Year and Christmas, when the price of eggplants is simply sky-high, there are always dishes with them on my table. How to properly freeze eggplants?

Total cooking time – 2 hours 40 minutes
Active cooking time – 1 hour
Cost - very economical
Calorie content per 100 g – 24 kcal
Number of servings – 10

How to freeze eggplants

Ingredients:
Eggplants – 2 kg or any amount
Lemon juice – 1 tbsp.
Vegetable oil– to taste for frying

Preparation:

1. Before I tell you how to properly freeze eggplants, I will tell you how not to do it. The first year I experimented with the freezer, I simply cut the eggplants into cubes and placed them in freezer containers. In my naivety, I thought that freezing would destroy the bitterness that fresh eggplants contain. Nothing like that - the eggplants remained bitter even after freezing. Threw it away.

The second time I decided to be more cunning. Before freezing, I kept the eggplants in salt water for half an hour and only then froze them. Yes, they stopped being bitter. But after defrosting they turned into a gelatinous, unappetizing mass. I couldn’t figure out what to do with this mush and threw it away too.

The conclusion is simple. Before freezing, you need to get rid of not only the bitterness, but also the excess water in the eggplants. All that is needed for successful storage of blue ones is heat treatment - any (blanching, frying, stewing, baking). After all, such processing destroys enzymes in eggplants, which lead to spoilage and rotting of vegetables in the freezer.

To successfully store eggplants, it is worth considering the size and age of the vegetable. Young eggplants are ideal. Their skin is not as dense as that of well-ripened ones, and the seeds are light and small. Very young and small blue seeds do not have any, and this, of course, is only a plus.

The type of eggplant does not matter. The usual dark purple ones and eggplants with pink, white and even striped colors are suitable for freezing. The main thing is that the vegetables are not spoiled, fresh and elastic.

2. How to freeze whole eggplants. Place the eggplants directly in the peel and with the stalk in a frying pan with a thick bottom and fry over very low heat until soft, first on one side, then on the other. No need to use oil.

Then peel the eggplants and wrap in cling film.

After that, I put them in a freezer container and place them in the freezer. This method is very convenient: as needed, you can take out the eggplants one at a time and prepare the desired dish from them. It is optimal to cook from such defrosted vegetables. Chop them finely and add them to the tomatoes. The taste will be like a summer dish - with a slight smoky aroma.

3.Freezing fried eggplant slices.
Cut the washed vegetable into slices no less than 5 mm thick. If you cut it too thin, then during frying the skin may separate from the core and the integrity of the circle will be damaged.

In vegetable oil (in a frying pan, preferably with a non-stick coating), fry the circles on both sides until light golden brown.

Lay out a few napkins or paper towels on a flat bowl or board. Place the fried eggplants on napkins with a fork so that excess oil can be freely absorbed into them.

When the eggplants have cooled completely, you can freeze them slightly in the freezer. To do this, take a flat dish or cutting board and cling film. Wrap the film around the board several times. If there is no film, you can wrap the board in a thick plastic bag. Place fried eggplant circles in one layer on such a board in cling film.

Place the board with the batch of eggplants in the freezer for an hour and a half. The temperature should be minus 18 degrees, but it can be lower.

After about an hour, you can look at the vegetables and assess the degree of freezing. If they have frozen sufficiently and are no longer soft, then you can put them in bags.

Take high-quality, thick plastic bags. I always prefer Zip-lock bags.

Place the mugs in a bag and remove as much air as possible. The fastest and most affordable way to remove air from a bag can be done using a drinking straw. Insert it into the bag, close it almost completely and draw the air from the bag into yourself. When the bag sticks tightly to the eggplants, all that remains is to quickly remove the tube and finally close the bag.

I don’t pack eggplants in large quantities. It is better to then defrost 2 or 3 bags (depending on the required portion) than to constantly open and close it, collecting the required amount of vegetable.

Be sure to attach a label with the date and method of processing of the eggplant.

Such lightly fried eggplants can be used for cooking. Once frozen, you can lay them out in towers and put them in the oven. You can also do this (immediately place the eggplants with other ingredients in a pot).

4. Freezing stewed eggplant cubes.
Cut the eggplants into equal cubes, the same as you are used to seeing them in stews. I chose the size 2 by 2 cm.
I don't remove the skin from them. If you do not want to see it in the stew, then remove the skin from the vegetable.

Preheat the oven - the temperature should be between 180-200 degrees. Grease a mold, baking sheet or pan with vegetable oil. Lay out the cubes. Simmer for 10 minutes, stirring them occasionally.

You can salt the eggplants, but it is not necessary.
Remove the vegetable from the oven and cool it completely.

Stewed eggplant cubes can be placed in a freezer container. For convenience, weigh the cubes in the container so you can then indicate the weight on the label. Don't forget to also write the date and method of processing and cutting the eggplants.

Place trays of eggplant cubes in the freezer.
This preparation is perfect for cooking and.

5. Freezing fried eggplant strips.
To serve them in winter, you need to freeze them in the form of strips.

You can fry it either in a regular frying pan or on a grill pan.

Place the fried, golden eggplants, completely cooled on paper towels, onto a board and freeze in the freezer, just like the mugs from point No. 1.
Next you need to put them in bags, expel the air, and sign the label.

6. Freezing blanched eggplant slices.
Peel the eggplant with a knife or vegetable peeler.
Cut into circles no less than 5 mm wide.
At the same time, boil water, adding a little salt and adding a tablespoon of lemon juice.

This vegetable should not be underestimated. If you think that it is enough to just cut it into cubes and put it in the freezer, you are deeply mistaken. After defrosting, the blue pieces will be bitter. This means that nothing worthwhile can be prepared from them.

There is an opinion that freezing eggplants for the winter at home involves exclusively soaking the vegetable in a saline solution. Ostensibly to get rid of that same annoying bitterness. But this is not an option either: the defrosted product will have a consistency more like puree than individual pieces of your favorite vegetable. For caviar, of course, this will also work. But you can’t fry the little blue ones with garlic and you can’t season them with sour cream. There are many ways to store eggplants in the freezer for the winter. The main thing is to correctly implement the harvesting method you have chosen.

Reasons to love the blue fruit

There are many different names for eggplant: Pakistan, licked, blue, demyanka, and badorzhan. But the essence still does not change from changing the names, and the fact remains: this vegetable is not only tasty, but also healthy. However, not without contraindications, of course.

Why is it useful...

Dark-fruited nightshade, which is the scientific name for eggplant, is rich in micro- and macroelements, without which the human body is unable to function normally. But its value lies not only in this.

• B vitamins. This vitamin group is famous for its beneficial effects on the human nervous system. Therefore, eggplant is a natural pill for stress and depression, which people are especially susceptible to during the cold season.
• Folic acid. The high content of this acid makes blue ones a must eat product for pregnant women. The substance promotes high-quality intrauterine development of the baby and partially relieves the burden on the mother’s body.
• Vitamin C. It turns out that for regular prevention of viral diseases, it is enough to eat two eggplants a week. The high content of vitamin C helps strengthen the immune system and protects against viruses.
• Zinc and manganese. These two microelements are necessary for everyone. But especially for those who have recently suffered a stroke and are at the rehabilitation stage.

The blue ones contain vitamin PP. It is especially useful for those who are trying to get rid of nicotine addiction, making it easier to quit smoking cigarettes.

...and why it’s harmful

A favorite delicacy of many - eggplants fried in large quantities of vegetable oil - unfortunately, they do not provide any benefit. During the heat treatment, pieces of vegetables become thoroughly saturated with toxins released from the oil, which later enter our stomachs along with the vegetable. Therefore, when intending to cook frozen eggplants, think seven times about how to do it in order to preserve all the usefulness of the vegetable. There are two more nuances that you need to know about.

1. Solanine. Another disadvantage of blue ones is the ability to accumulate a poison called solanine, which is contained in potatoes with green sides and provokes vomiting and diarrhea. Solanine is formed in overripe vegetables, so it is recommended to eat only young eggplants.
2. Low carbohydrate content. What is good for some is fraught with hypoglycemia for others. It’s the same with eggplants: a healthy person watching their figure will benefit from an abundance of this product. But for a person with diabetes, on the contrary, it is harmful: a small amount of carbohydrates can provoke hypoglycemia - a condition in which the level of glucose in the blood becomes critically low.

It’s easy to detect high levels of solanine: cut the vegetable and observe the cut. If the cut darkens within two to three minutes, it means that the content of the toxic substance is high, and it is better not to eat the product.

Permissions and prohibitions

But the blue ones, which live in almost every garden bed and take root well on domestic black soil, are one of the lowest-calorie vegetables. 100 g of “bellied” product contains only 24 kcal. Therefore, do not be surprised if you come across a lot of eggplant diets and positive reviews about them on the Internet.

But such power systems are not suitable for everyone and not always. The table will tell you for which diseases eating blue vegetables is vital, and for which diseases you need to completely refuse a vegetable with a purple skin.

Table - Permits and prohibitions on eating eggplants

How to freeze eggplants for the winter in the freezer

• Eggplant is a special vegetable that requires mandatory heat treatment before freezing. Otherwise, its taste will be similar to the taste of a rubber boot. In other words, raw eggplants are never frozen. And if they freeze it, it’s only out of ignorance. In addition, fruits for freezing should be chosen wisely.

Vegetable casting

Your first task is to organize a casting for the little blue ones. Not everyone deserves to be turned into a blank, but only a select few. The selection criteria are the same as in the case of conservation.

• Tail. The stalk should be green. It is better to eat a vegetable with a dry stalk immediately: a dried tail is evidence that the product has been stored for quite a long time away from the bush.
• Uniformity of color. The color of the eggplant should be uniform.
• Surface. A glossy finish, free of lumps, growths, stains and damage - this is what a vegetable ideal for freezing should look like.
• Age. It is desirable that the fruits are young. Large and mature vegetables contain many seeds. They are tougher both inside and out.

The variety of frozen blue can be any, as well as the color.

Process Features

When freezing, it is important to follow the sealing rule. The packaging in which the vegetable pieces are placed must be tightly closed to prevent the eggplant from coming into contact with air in the freezer. This will protect the product from oxidation, as well as from the absorption of foreign odors. You don’t only store blue ones in the freezer, right? This and other “laws” will allow you to properly freeze eggplants, regardless of the method you choose.

• Soaking. Due to the refusal to pre-soak, bitterness will remain in the fruits. And you are unlikely to want to eat a bitter product. Therefore, before freezing and mandatory heat treatment, soak the pieces of blueberries in salted water or sprinkle table salt on top. After half an hour, it will be enough to simply rinse the product under running water.
• Removing moisture. Before putting them in the freezer, the eggplant slices need to be dried, removing any water that has seeped from their surface or any vegetable oil that has lingered on it. This is easy to do with kitchen paper towels.
• Label. A plastic container or bag containing eggplants must be labeled. Once covered with frost in the freezer, all products will look the same. And it will be extremely difficult to distinguish what is contained in which package.

In sealed conditions at a temperature of -12°C, the shelf life of frozen blueberries should not exceed 12 months. Longer storage has a negative impact on the taste of the product.

Harvesting methods

Let's start talking about the preparation from the end. Namely, how to pack vegetables hermetically without a vacuum sealer in the house. To do this, you will need a ziplock bag and a regular cocktail straw. Close the bag almost all the way, leaving only a small opening. Insert a plastic tube into it, use your mouth to suck the air out of the bag, and, finding that the polyethylene is stuck to the eggplants, remove the improvised “air suction” by closing the rest of the package. That's all. And now about the main thing - how to freeze fresh eggplants for the winter.

Fried

1. Wash the blue ones and cut them into round pieces no more than 7 mm wide. Eggplants that are cut too thin will thin out when fried and will become unsuitable for storage in the freezer.
2. Sprinkle with salt and wait about half an hour until the bitterness comes out. Then rinse under running water.
3. Place the rounds on a grill grate or other improvised “bed” and leave until completely dry. Vegetables can be helped dry by patting them with a paper towel.
4. Pour a couple of drops of oil into a heated frying pan and fry the blue pieces on both sides for literally a few minutes. A light golden crust will be a signal that the vegetables need to be removed from the pan.
5. Place the finished pieces on a wire rack, let cool completely and place in the freezer at a temperature below -12°C.
6. After an hour and a half, we take out the grill, remove the frozen fried eggplants from it and pack them in bags, sending them back to the conditions of eternal cold until winter.
7. We stick a sticker on all packages of vegetables, labeling what is in the package, in what form and with what weight.

Cutting into cubes or cubes is acceptable. It all depends on what dishes you intend to prepare from thawed fruits.

Baked

1. Cut the blue ones into rounds or slices. For example, for preparing rolls in the future, slices will be just right.
2. Preheat the oven to 180°C and place the eggplants in the heat for 30 minutes, placing them on a baking sheet greased with vegetable oil.
3. To ensure that the blue ones are well browned on both sides in the oven, after 15 minutes we turn them over to the other side.
4. Next, we do the same as in the case of fried eggplants: leave them to dry, put them in the freezer for half an hour, put them in bags, remove the air, stick them - and back to storage in the “permafrost”.

Stewed

1. Heat a little vegetable oil in a saucepan.
2. Add the chopped eggplants and simmer until tender, stirring occasionally. Salt and pepper are not necessary, but you can if you wish.
3. Remove from the stove and let cool completely.
4. Transfer the stewed eggplant caviar into a container or storage bag and put it in the freezer.

Blanched

1. Boil water in a saucepan, salt it well and add a tablespoon of lemon juice or the juice of half a fresh lemon.
2. Place chopped vegetables in boiling water and boil for five minutes.
3. Using a slotted spoon, remove the blue pieces and immediately lower them into a vessel with ice water.
4. We take it out, dry it and get a product completely ready for freezing.

Boiled

1. We remove the stalks from the vegetables, pierce the fruits in several places with a toothpick or needle quite deeply, and then place them in a saline solution to remove bitterness.
2. Leave the vegetables in salted water for 45 minutes. In this case, more time is required, since the eggplants are not chopped and are processed whole.
3. Boil water in a saucepan and add the blue ones, freed from bitterness, for 20 minutes.
4. After cooling, the shriveled fruits can be cut into your preferred method and frozen.

Whole

1. Without peeling the vegetable, we heat it. This can be stewing entirely in a slow cooker, grilling or boiling, as in the previous option.
2. After heat treatment, let the vegetable cool and blot it with paper towels to remove moisture from the surface.
3. We wrap each individual vegetable in several layers of cling film and place it in the freezer.

Whole frozen eggplants can be stored for the winter either with or without the peel. If you are used to eating peeled vegetables, at the stage after heat treatment and cooling, remove the skin from it.

Defrosting according to the rules

Vegetables are a category of foods that can only be frozen once. This means that after the eggplants have thawed, it is prohibited to put them back in the freezer. That’s why it’s so important to package the little blue ones into portioned bags before freezing - so that, if necessary, you can defrost as much product as you need at a particular moment. Then there are two possible scenarios for the development of events.

1. Defrost at room temperature. Remove the blue ones from the freezer, place them on a wide plate and leave to thaw without using any auxiliary electrical appliances.
2. Cooking without defrosting. Some frozen eggplant and zucchini dishes do not require pre-defrosting. Therefore, the product can be sent to a frying pan or pan with other ingredients directly from frozen.

Cooking options

There are quite a lot of recipes that involve nightshades turned into ice. But not all of them are successful and tasty. The table offers you the most profitable options for preparing frozen eggplants, indicating which cut vegetables and which heat treatment are most suitable for preparing the dish.

Table - Options for preparing frozen blueberries

You can use eggplants taken out of the freezer in the same way as fresh vegetables. However, the taste qualities of frozen blueberries are not as pronounced and strong as those of their “brothers” recently picked from the garden. Therefore, if you have the opportunity to purchase fresh, high-quality eggplants in the supermarket, give preference to this option. Well, if not, frozen slices or rounds can easily diversify your winter diet.

Experienced housewives have noticed that mainly late vegetables or overripe fruits are very bitter. This is another argument in favor of freezing eggplants young. And for those who are crazy about vegetable stew, there is a proposal to freeze a colorful “cocktail”, in which the little blue ones will coexist with onions, bell peppers, zucchini, a pot and any other fruits from the garden.

Until we got a freezer, I didn’t even know that eggplants could be frozen. When I started reading recipes and methods on the Internet, only one thing was clear: eggplants can be frozen only after heat treatment. They can be pre-cooked, fried, or baked. Although there were some cooks who advised freezing eggplants raw.

In ready-made dishes, eggplants frozen raw turn out rubbery and not tasty, so you should absolutely not freeze raw eggplants.

For myself, I chose the baking method followed by freezing. It’s very convenient: I cut up the eggplants, put them in the oven, stirred them a couple of times and that’s it. There is no need to stand near the frying pan and constantly turn them over and add a new portion.

When baking eggplants in the oven, a minimal amount of oil is used than if we were frying them in a frying pan.

In addition, baked eggplants are much healthier than fried ones, but you already know that.

I use these frozen eggplants to prepare sautes, stews, various casseroles, make marinated eggplants with bell peppers, eggplant caviar, and also add to pizza and pasta.

To prepare it in winter, I make several batches in slices.

So the process itself, how to freeze eggplants for the winter:

The whole process comes down to preparation: wash the eggplants, peel them, and cut them into 1.5-2 cm pieces. There is no need to salt or rinse, the eggplants are not bitter and very tasty.

Pour a little olive oil onto a baking sheet (any vegetable oil can be used) and add the eggplants.

Place in the oven preheated to 180 degrees for about 1 hour. Don't forget to stir the eggplants several times so that they bake evenly.

Let the finished eggplants cool.

Place in freezer boxes or vacuum bags. For myself, I determined a convenient volume of 500 grams. This is the number of eggplants that is convenient to use at one time.

That's all, we put the eggplants in the freezer to wait for winter