I get more food than I can eat. The farmers can’t sell you a half an eggplant, apparently.
So I looked up how to freeze eggplant and kale, and I did it.
Seems you cut the eggplant into rounds and blanch it in boiling water for about 3-4 minutes, plunge (you always plunge it) into an ice water bath, pat it dry, and put it in the freezer.
When you look at it in that bag, you can see that it’s in the same family as the tomato, can’t you?
You do kale pretty much the same thing: blanch it in a hot water bath for about 3 minutes, plunge it into an ice water bath, pat it dry, put it on a non-stick flat surface in the freezer until it’s stuff, and bag it.
I put the bagged kale into a stiff container so the other stuff in the freezer couldn’t beat it up.
I know the kale will come out all right to throw into soup, but I’m iffy about the eggplant. I’ll let you know.
A WRITING PROMPT FROM ME TO YOU: Freezing
MA
Dan Antion
September 19, 2023 at 11:24amI would leave the kale outside to freeze on its own if it didn’t get eaten. Eggplant is interesting. I wouldn’t have guessed it would freeze well…but what do I know?
Marian Allen
September 19, 2023 at 3:02pmWell, many say eggplant CAN’T be frozen well, but we shall see.
acflory
September 19, 2023 at 5:05pmWe grow some of our own produce so I’ve frozen spinach – similar method but without the ice bath. I only use it to make spinach sauce so not bothered by the texture. Do the same to broccoli, again because it’s only for stir fries or soup. It’s amazing how much you can freeze. 😀