Blanching Eggplant

Add 12 cup of lemon juice bottled is fine. Then set it on high heat.

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Cover and continue to boil for the.

Blanching eggplant. Start the countdown immediately after pouring the slices into the boiling water. Fill a large stockpot with a gallon of water. For example in the picture above I would use about two tablespoons oil and about one teaspoon salt.

Slice into smaller pieces. Blanch for 4 minutes. Bring stock pot of water to a boil.

Mix spices and salt with water then soak sliced eggplant in the brine for 30 minutes before cooking. Drop the vegetables into the boiling water and leave them there for the amount of time specified in the following list. Before you can freeze your sliced eggplant you must boil it for a few minutes shock it in an ice bath and then draw off the moisture with paper towels.

Bring a pot of water to boil transfer eggplant slices into the boiling water and keep them there for 3-4 minutes. How to blanch eggplant. Then slice it into.

The smaller the pieces within reason the more area for the seasonings to be absorbed. As it has been sliced relatively thinly it only needs. This will make it taste amazing and have a sturdier non-mushy texture.

Once the water has reached a rolling boil drop the eggplant. Boil the eggplant sliced or cubed for 2 to 4 minutes depending on the size of the pieces. Once cool halve the eggplant scoop out the flesh and freeze in freezer bags or containers.

Sprinkle with salt then let. Cut the eggplant into uniform pieces I use a vegetable chopper and blanch in boiling water for 4 minutes. Steps for Blanching To blanch vegetables bring a large pot of water to a boil.

Add 12 cup lemon juice per gallon of water. You can also use fresh aromatics and herbs by simmering the brining solution just make sure it cools to room temperature before you add your eggplant and start the brine timer says Chef Ellie Golemb of Culinarie Kit. This time depends on the thickness of the slices youve prepared.

Chop the washed vegetables into pieces between 18 and 12-inch thick. Cut eggplant by slicing it into 13-inch thick slices. Start by poking the eggplant with a fork then roast in a 400F oven for 30 to 45 minutes depending on the size of the eggplant until it starts to collapse.

Peel or not your eggplant. If you are blanching a lot of. 16 cups 4 quarts 1 gallon Prepare a bowl of ice water to stop the cooking process and cool the eggplant after blanching.

Add eggplant to boiling water. Just like you would have blanched any other vegetable. You will be blanching the slices in a large pot so prepare only the amount of eggplant that will fit in the pot for one blanching.

Step 6 Blanching eggplant Carefully immerse the eggplant slices into the boiling water. Remove eggplant from water and give a quick ice bath. This is a judgement call you dont want too much oil or it will be soggy but not enough and it will stick.

Add around 12 cup of lemon juice per gallon of water. Blanching Eggplants Before Freezing When youre blanching eggplant before freezing it add lemon juice to the water to prevent discoloration. It will begin to discolor after 30 minutes.

From Cherri Brown Cherris Kitchen former CBS radio cooking program international caterer food editor and author EnjoyChinese eggplant white variety. Drizzle the eggplant with olive oil and sprinkle with salt. While youre waiting for the water to boil peel the eggplant and cut a bit off of both ends.

Boil water in a large pot adding 12-cup of lemon juice for.

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