How to store eggplants: freezing, billet, storing fresh product

A few years ago, the storage of eggplants was reduced to the preparation of a specific granular caviar and a spicy dish with garlic, similar to pickled mushrooms. Today the assortment of blanks has considerably expanded, and with the growth of the popularity of the vegetable, new knowledge has also appeared, thanks to which now it is possible to store the unprocessed products for as long as possible even in the apartment.

Unique in appearance and taste products can now be preserved, frozen, stored in fresh form. Proper use of approaches allows to save in the composition of the main component the most part of nutrients and microelements, fix its flavor properties and unusual aroma.

Eggplant freezing technology at home

Among the modern housewives, eggplants frost are very popular. The approach makes it possible to save considerable time for the creation of blanks, does not require the allocation of a large amount of space under the containers with the product, reduces the risk of food poisoning to a minimum. In the pulp of the product, an almost complete set of useful components is preserved. The taste and texture of the product, although changing, but not in the worst.

Before freezing eggplants for the winter, they should be properly selected and prepared. For such treatment, only young eggplants with an elastic surface that have not reached a ripe state are suitable. If frozen ripe vegetables, then they will not be able to eat afterwards because of the bitterness. There is another point - to harvest a vegetable by freezing it is possible only after preliminary heat treatment. Fresh pulp after such events will become similar to rubber, which will significantly affect the quality of the dish.

How to freeze aubergines that have undergone various kinds of pretreatment:

Blanched dish.

• Vegetables washing, clean, remove all inedible elements. Tough peel is also better to cut.
• Cut the product at your discretion, pour salt, mix and leave for half an hour. The flesh will give juice and even the slightest bitterness will come out with them.

Tip: If in the process of cutting eggplants begin to rapidly change their color from light yellow or greenish to brown, this is a sign of stale product. Finished products will be bitter, even if they are pre-salted. Such vegetables should not be frozen.

• Then squeeze the pieces well, you can not rinse. We lower into boiling water and blanch for 5 minutes. Then we throw it back to the colander and wait until all the water drains.
• Prepacked slices are laid out on a plate in one layer and we remove for a couple of hours in the freezer for the initial freezing. Frozen pieces are laid out on packages, it is best to make packing in one portion. The product is removed into a suitable chamber in the refrigerator and used as needed. Baked slices.
  • Young eggplants washing and spread on a baking sheet, oiled with vegetable oil. Bake them until ready.
  • After that, you have to peel the vegetables off the vegetables, if the product is ready, then it will not cause any problems. To freeze, you can send a whole eggplant, or pre-cut into pieces.
  • Billet wrapped with food film or laid out on plastic bags and sent to the freezer.

  

  Fried Vegetables.

  • In this case, it will not be possible to store the maximum of useful components in the product, but as a result of processing there will be a ready dish, which if necessary will only need to be thawed and heated.
  • Eggplant, clean, cut into circles and boil in salted water for five minutes. After that, we throw it back to the colander to get rid of excess liquid.
  • Billet fry on a small amount of vegetable oil on both sides and again throws the colander, getting rid of excess fluid.
  • Cool the product and lay it out on containers or plastic bags, send it to freeze.

  It is very easy to defrost such products. To do this, you can put them on a dish and leave for a couple of hours in the refrigerator or at room temperature. In some cases, pre-treatment is not even required, the blanks are simply added to the dishes.

  Storage of eggplant in the form of preservations

  If you do not want to freeze eggplants for some reason, you can refer to the years-old conservation. In addition to traditional caviar, the following variants of blue vegetable dishes are very popular today:

  

  • Diced products with salted dill. In this case, the salt is taken in an amount of 2-3% of the net weight of the vegetables.
  • Eggplant, rolled in brine, will become an excellent snack. Only first they need to be welded entirely and through the longitudinal incisions fill with salt and finely chopped garlic.
  • A unique dish can be obtained if you remove seeds from the eggplant, grate it with salt and stuff them with a mixture of chopped garlic and greens. The billets are densely packed in cans and poured into the vinegar marinade.
  • There is also an express version of a delicious dish from the "blue".We cut the vegetable cubes, put it in a jar and fill it with hot tomato juice. Then roll up the product and quickly cool it.
  • Eggplant produces delicious salads. Product cut into circles, fry in vegetable oil. We put the workpiece in a jar, alternating with mugs of carrots and onions, greens, celery roots and parsley. All this is poured with oil from a frying pan, sterilized and rolled.

  To keep the workpieces in the desired form for several months, you need to keep them in a dry room with a temperature of no higher than + 5 ° C.Most often, at home, a balcony is used for this purpose.

  How to store fresh eggplant?

  If vegetables need to be kept as fresh as possible for a long time, then it is better to take late varieties. After harvesting, you do not need to wash them, it is better to wipe them with a dry cloth. Then one of the following approaches can be used:

  

  • We wrap each fruit separately in polyethylene or several layers of food film and put it in a dry container. It must be put in a cool dry place. The refrigerator does not fit, the vegetables will not stay there for two weeks.
  • If the eggplant is small, each fruit needs to be wrapped in paper( not waxed, without a font) and in one layer put in a dry box. We put them on a cool balcony or put them in the basement.
  • Eggplants are well preserved under a layer of wood ash. But only the boxes must be deep, and the temperature does not exceed + 7 ° C.
  • Owners of the country plot can store eggplants directly on the beds after the harvest. Before the onset of cold weather, the fruits are collected in heaps and sprinkled with straw for warming.
  • If there is a basement and it does not have high humidity, then it is possible to spread the straw on the floor, spread the eggplant on it and leave it for a couple of weeks. Then we sort out the fruits, leaving the best ones. We wrap them in paper, lay out on a thick layer of straw, cover with a pair of sacking layers and another layer of straw.

  When choosing the latter direction, you need to take into account that it does not guarantee any specific terms. Eggplants can lie like a couple of weeks, and a few months. Sometimes they live to the new harvest, without losing the elasticity and juiciness.