Freezing of eggplants
Eggplants, after their storage in the frozen kind, keep all nutritious and gustative properties. For freezing select strong, small eggplants with a smooth, intact peel. Eggplants wash out cold water, cut off leaves and pedicles and cut eggplants small slices in 3-4 Slices of eggplants see scald boiled water and, having cast away on a cullender, allow to them to cool down. The cooled down slices of eggplants place in polythene bags and put in a froster. Freeze eggplants at temperature-20 degrees.
Defrost the same as also the Bulgarian pepper. By the way, these vegetables can be frozen together.
Posted in Freezing of vegetables