This past weekend we harvested nearly 8kgs of aubergines, so spent a happy evening processing what used to be known as “mad apples” for the freezer.
You will need a large quantity of ice, which you can make the day before; a large bucket/bowl/sink of iced water; a large pot of boiling water; absorbent paper; freezer bags, wire ties and labels.
Pick as early in the morning as possible;
Wash the eggplants and cut off the stems. Cut them into cubes. You can also slice them. Smaller ones can be halved.
Fill the largest pot you have to ¾ full with hot water, put it on your largest burner and bring it to a full rolling boil.
All fruits and vegetables contain enzymesthat, over time, break down the nutrients and change the colour, flavour, and texture of food during frozen storage. That is why we blanch food, as this destroys the enzymes before freezing. Blanch vegetables in batches in the boiling water for 4 ~ 5 minutes.
In the meantime, fill your clean sink with cold water and add a couple of trays of ice. We put the vegetables into ice water to stop them from cooking any further.
Plunge the aubergine cubes into the iced water for the same amount of time that you blanched them for.
Drain well and when completely dry and cool, put into freezer bags, seal, label and freeze immediately.
We now have the great satisfaction of knowing that we have aubergine for soups, stews and curries during the winter months.