How to Store Sliced Eggplant
- 1). Rinse the eggplant under cool running water. Slice 1/4 inch off both ends of the eggplant. Remove the skin with a vegetable peeler.
- 2). Slice the eggplant into 1/3-inch-thick slices. The eggplant will discolor within 30 minutes, so begin preparing it for the freezer immediately.
- 3). Fill a large cooking pot two-thirds of the way full with boiling water. Add 1/2 cup of lemon juice per gallon of water.
- 4). Pour ice water into a large bowl. Set the bowl off to the side.
- 5). Place the large pot on the stove top. Bring the water to a boil. Add the eggplant to the water and blanch it for 4 minutes.
- 6). Remove the eggplant with a slotted spoon. Place the slices into the ice water for 5 minutes to cool. Drain the eggplant slices in a colander.
- 7). Store the eggplant in freezer bags or containers. Remove the excess air from the freezer bags to prevent freezer burn. Store the eggplant in the freezer for up to 12 months.
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