** Bake at 350° for about 15 minutes. Allow the rounds to cool completely. Also, I used PARCHMENT PAPER, not wax paper. They are not interchangeable. You cannot bake with wax paper. This is parchment in the video. Thanks for watching!
Fantastic tips and video! At 62, I'm a 'late bloomer' also, in that this year I planted my very first garden and just started canning, making cheeses, etc. I was blessed with some nice eggplant at a food pantry I frequent and being alone I cannot possibly eat them all now, so wanted to freeze some for later without blanching! Your video came up and I just loved your ways of doing it! New sub now and also shared it. Thanks again!
Thanks so much and welcome! You are awesome and let me know how it works out for you. I still find fresh is better, but, it sure it nice to have in winter at your fingertips. Congrats on your first garden, late bloomer! I started 13 years ago.
I peel the eggplant, usually Black Beauties, slice thin about 1/4 inch then bread and fry. I make sure the are drained well, patting them down before packing in parchment paper and putting in freezer bags to freeze. After defrosting I place in a hot oven for a few minutes to dry then use for eggplant Parmagian or Rollatine or several other recipes that you would use cutlets for. I have also just baked in a hot oven or fried for a few minutes in hot oil to crisp them up. Having them ready to go in the freezer is a real time saver.
Searched for eggplant recipes for freezing and yours came up. PERFECT PERFECT PERFECT LADY! Now I can get (3) gallon bags of eggplant out of my frig today! THANK YOU! 🙏
Fantastic! I'm so glad you found me! Stick around and watch a few more videos! I just did one on Italian Pasta Sauce and juice steaming grapes. We are all preserving now!
I have never cooked mine before freezing I use a seal a meal and it sucks the air out then I set it out to defrost and put them on a paper towel with a little salt to get the liquid out then I use it what ever I’m going to make with it , I’m going to try your method I still have a ton in the garden I think I will try the breading on some as well , thank you for sharing
Thanks much for sharing your method. I bought a sealing machine and never used it! Perhaps I should for okra. Let me know your thoughts when you compare!
What I found is the eggplant after being frozen doesn't taste as good as fresh, but, hey, it will suffice if it's all I have. I only have about 9 plants this year so we shall see what I manage to produce.
I have never eaten Eggplant. I may try to get one at the market and try it. Looks pretty. By the way, my hubby is going to make salsa out of the few New Mexico Peppers I harvested. Poblanos look too small (good though) to harvest yet. One Bell Pepper plant made it after a squirrel or rabbit chomped on two. Have a lot of Grasshoppers now so hopefully can keep the garden through to harvest such as it will be (small).
Yes you can make a tapenade to we’ve only crackers or toast as appetizer. I love that but I’ve never made that and you can put it on pizza put it in stew
Thank you I have so many long ping tong eggplants and have made Eggplant parm. Also just app with Alittle marinera & mozzarella , and stirfrys , so wanted to know how to keep long storage without a freeze dryer or dyhdrator , Thank u . Josette Montgomery County , Texas
Thank you for this video! I had been wondering if there was a way to preserve eggplant. I'm growing some for the first time and the one plant is producing way more than I imagined. I've got five so far and three more are on the plant. Who knows how many more will grow before it's all said and done. Question: I saw another video that talked about salting the slices of eggplant (I have the roundish, dark-colored variety....not sure the name) to draw out bitterness before cooking. I've done this and I can definitely taste the difference. My question is: Is this also necessary to do before freezing? If not, should I do this AFTER I thaw them out to prepare for cooking? Please let me know. Thanks again. This is the second video I've seen that has really helped me out. The first one was about preserving okra and that has gone VERY WELL.
Thank you! I appreciate that. I don't know if you've gotten your answer. I am behind on comments. I didn't see anything that said it was necessary, but if you like it that way better, I think I would go ahead and do it as the consistency is way different once you freeze and thaw.
Thanks, Kaye! Now I have a way to pull some out of the freezer for single servings. I missed what temperature you had your oven and approximately how long to cook.
Can you believe I finally met a neighbor and the first thing he asked me was if I needed some chickens.. And the answer is yes but I don’t have anything set up I don’t have a coop I don’t have anything so it’s gonna have to wait till spring.
@@Latebloomershow Get Justin to build you a Hoop Coop with a cattle panel. It looks easy enough to do and cheaper. Heaps of videos about it on youtube. I saw Kevin and Sarah from 'Living Traditions' putting one together a while back. Check their follow-up video about it too. You can use the same setup for a greenhouse .
Thank you! I hope to see you back on my channel. Here's a recent old recipe. You don't have to have a double boiler, just must not get milk too hot and keep stirring till thick. th-cam.com/video/kqAsW7-5KfM/w-d-xo.html
Oh, that's a big question. For green beans, you can either freeze them cooked, blanched, or raw. I've done it all of those ways. I have preserved yellow squash, which would be the same as zucchini here: th-cam.com/video/ChvPPlnx15M/w-d-xo.html
@@Latebloomershow thank you for replying. Do you recommend storing the veggies by blanching them or using the same method you did with the eggplants in this video? I tried freezing my veggies by just cutting them but I didn’t like the excess water and texture. Tried blanching today i’ll see how it goes.
Can I use the frozen rounds for breaded and fried eggplant? I’d rather not bread it ahead of the freezing process...so is it possible to bread it after it has been frozen...would I bread it while still frozen or defrost it first...I can’t seem to find any videos on anyone actually using the frozen eggplants...thanks for the vid!
That’s a good question and I agree I would not bread it first although I think some people said they had in some of my comments. I’m just going to take them out and let them thaw probably on paper towels cause they’ll be a lot of water and then I’ll either bread it or I’ll do eggplant Parmesan and I’ll probably be searching for a video myself! Thanks for watching!
I bread mine. Put a piece of wax paper on a cookie pan. Place them on the sheet pan and freeze. Then put them in a ziplock freezer bag. I used them for eggplant parm throughout the winter. They were delicious.
I just had some of that frozen eggplant recently and I would say first I cooked half of it and it was just too watery so before I cook the second half I let it drain on paper towels first
Depends. If the skin is very fresh, it goes in the ratatouille or stew or baked rounds. (You can always not eat it later) It may add some nutrients. If it's been in the frig awhile, I always peel it.
Bake at 350° for about 15 minutes. Allow the rounds to cool completely. I had to rewatch the video. Can't believe I left that detail out. I'm so sorry!
You can support this channel by buying a Late Bloomer T-shirt! New T-shirt design! "I am a dirt person" Get yours here: www.bonfire.com/dirt-person/ or, the original Late Bloomer design www.bonfire.com/late-bloomer/ Thank you!
** Bake at 350° for about 15 minutes. Allow the rounds to cool completely. Also, I used PARCHMENT PAPER, not wax paper. They are not interchangeable. You cannot bake with wax paper. This is parchment in the video. Thanks for watching!
Fantastic tips and video! At 62, I'm a 'late bloomer' also, in that this year I planted my very first garden and just started canning, making cheeses, etc. I was blessed with some nice eggplant at a food pantry I frequent and being alone I cannot possibly eat them all now, so wanted to freeze some for later without blanching! Your video came up and I just loved your ways of doing it! New sub now and also shared it. Thanks again!
Thanks so much and welcome! You are awesome and let me know how it works out for you. I still find fresh is better, but, it sure it nice to have in winter at your fingertips. Congrats on your first garden, late bloomer! I started 13 years ago.
I peel the eggplant, usually Black Beauties, slice thin about 1/4 inch then bread and fry. I make sure the are drained well, patting them down before packing in parchment paper and putting in freezer bags to freeze. After defrosting I place in a hot oven for a few minutes to dry then use for eggplant Parmagian or Rollatine or several other recipes that you would use cutlets for. I have also just baked in a hot oven or fried for a few minutes in hot oil to crisp them up. Having them ready to go in the freezer is a real time saver.
I wish I had done some like that! I didn't have as much luck with eggplant this year.
Great suggestion
Searched for eggplant recipes for freezing and yours came up.
PERFECT PERFECT PERFECT LADY! Now I can get (3) gallon bags of eggplant out of my frig today!
THANK YOU! 🙏
Fantastic! I'm so glad you found me! Stick around and watch a few more videos! I just did one on Italian Pasta Sauce and juice steaming grapes. We are all preserving now!
@@LatebloomershowI'll certainly be visiting regularly!
You're like having a nice sister to be in the kitchen with 😊
Nice video. I like to peel the eggplant first.
I have never cooked mine before freezing I use a seal a meal and it sucks the air out then I set it out to defrost and put them on a paper towel with a little salt to get the liquid out then I use it what ever I’m going to make with it , I’m going to try your method I still have a ton in the garden I think I will try the breading on some as well , thank you for sharing
Thanks much for sharing your method. I bought a sealing machine and never used it! Perhaps I should for okra. Let me know your thoughts when you compare!
Thank you! Great demo and very helpful (I am over run with eggplant this year) Can't wait to do this!
What I found is the eggplant after being frozen doesn't taste as good as fresh, but, hey, it will suffice if it's all I have. I only have about 9 plants this year so we shall see what I manage to produce.
Thanks for this video. I have eggplants everywhere and needed a way to put some away for later.
You taught me today as I have never preserved eggplant. Ps, you hair looks much cooler and quite European.
This was really insightful, thank you so much!
Wonderful! You are welcome! Please share.
Looks good Kaye, Thanks for showing US all How to Do it!
See you soon!
Hey sweet Kaye♡♡♡ I Love the big window by your kitchen sink♡♡♡ I sure do miss mine. Thanks for another Awesome video ♡♡♡
See you in an hour!
I have never eaten Eggplant. I may try to get one at the market and try it. Looks pretty. By the way, my hubby is going to make salsa out of the few New Mexico Peppers I harvested. Poblanos look too small (good though) to harvest yet. One Bell Pepper plant made it after a squirrel or rabbit chomped on two. Have a lot of Grasshoppers now so hopefully can keep the garden through to harvest such as it will be (small).
Kaye, if you dip them in egg and flour or breadcrumbs before baking, they will be done and delicious!
Thaw warm and serve? Or did you mean fresh?
@@Latebloomershow either. Eat right away or freeze and eat!
thank you...i couldn't figure out how to freeze without it getting mushy
Glad I could help!
Thank you Kaye!
Definitely going to do this, thanks!
This is new to me...thank you
What do you do with the paste you scraped off the small one ? Make a pesto or something ?
Yes you can make a tapenade to we’ve only crackers or toast as appetizer. I love that but I’ve never made that and you can put it on pizza put it in stew
Thank you I have so many long ping tong eggplants and have made Eggplant parm. Also just app with Alittle marinera & mozzarella , and stirfrys , so wanted to know how to keep long storage without a freeze dryer or dyhdrator , Thank u .
Josette
Montgomery County , Texas
You are welcome!
Hi there great vid. What solution of vinegar did you use?
Ooohh so helpful, thank you! You used parchment paper for freezing them too?
Another great instructional video!
Thank you for this video! I had been wondering if there was a way to preserve eggplant. I'm growing some for the first time and the one plant is producing way more than I imagined. I've got five so far and three more are on the plant. Who knows how many more will grow before it's all said and done.
Question: I saw another video that talked about salting the slices of eggplant (I have the roundish, dark-colored variety....not sure the name) to draw out bitterness before cooking. I've done this and I can definitely taste the difference. My question is: Is this also necessary to do before freezing? If not, should I do this AFTER I thaw them out to prepare for cooking? Please let me know. Thanks again. This is the second video I've seen that has really helped me out. The first one was about preserving okra and that has gone VERY WELL.
Thank you! I appreciate that. I don't know if you've gotten your answer. I am behind on comments. I didn't see anything that said it was necessary, but if you like it that way better, I think I would go ahead and do it as the consistency is way different once you freeze and thaw.
THANK YOU
I roast and freeze. or cook and freeze then vacuum seal, it does not taste good as when fresh..
Again a very informative video.
Well I hope you saw the directions that somehow I forgot to mention the oven was 350 for 15 to 20 minutes
Hi Kay Is very interesting I enjoyed watching your videos 🥰
Thanks so much! Miss you two!!
Thanks, Kaye! Now I have a way to pull some out of the freezer for single servings. I missed what temperature you had your oven and approximately how long to cook.
Oh gosh! It was 350 for 15-20 minutes, just until tender. Can't believe I forgot to put that in!
I added to description.
she never said in the video
Great video
Simple
Glad you think so!
You may have already answered this, but: How long in oven and at what temp for the roundish, dark-colored variety?
Same temperature, and cook till a fork goes in easily.
Good job, Kaye. Now, you need some chooks for the kitchen scraps :)
Can you believe I finally met a neighbor and the first thing he asked me was if I needed some chickens.. And the answer is yes but I don’t have anything set up I don’t have a coop I don’t have anything so it’s gonna have to wait till spring.
@@Latebloomershow Get Justin to build you a Hoop Coop with a cattle panel. It looks easy enough to do and cheaper. Heaps of videos about it on youtube. I saw Kevin and Sarah from 'Living Traditions' putting one together a while back. Check their follow-up video about it too. You can use the same setup for a greenhouse .
Awesome
Thank you! I hope to see you back on my channel. Here's a recent old recipe. You don't have to have a double boiler, just must not get milk too hot and keep stirring till thick.
th-cam.com/video/kqAsW7-5KfM/w-d-xo.html
Good idea, but please let folks know you're using parchment paper, NOT waxed paper. The two are not interchangeable.
Thanks! I’m pinning this!!
I was JUST about to ask about that!
Re freezing egg plant How long will they last in freezer? Also you say wax paper in video but someone below says its Parchment paper not wax paper.???
Yes use parchment paper. I misspoke. Thanks for the reminder. ❤️
I think a year is as long as I would expect it to be good. I must admit, it’s not as good as fresh, but it’s still good.
Do we need to do the same with zucchini and green beans? And pumpkins ?
And what if i use these vegetables for stews do i need to do the same process?
Oh, that's a big question. For green beans, you can either freeze them cooked, blanched, or raw. I've done it all of those ways. I have preserved yellow squash, which would be the same as zucchini here:
th-cam.com/video/ChvPPlnx15M/w-d-xo.html
@@Latebloomershow thank you for replying. Do you recommend storing the veggies by blanching them or using the same method you did with the eggplants in this video? I tried freezing my veggies by just cutting them but I didn’t like the excess water and texture. Tried blanching today i’ll see how it goes.
Can I use the frozen rounds for breaded and fried eggplant? I’d rather not bread it ahead of the freezing process...so is it possible to bread it after it has been frozen...would I bread it while still frozen or defrost it first...I can’t seem to find any videos on anyone actually using the frozen eggplants...thanks for the vid!
That’s a good question and I agree I would not bread it first although I think some people said they had in some of my comments. I’m just going to take them out and let them thaw probably on paper towels cause they’ll be a lot of water and then I’ll either bread it or I’ll do eggplant Parmesan and I’ll probably be searching for a video myself! Thanks for watching!
I bread mine. Put a piece of wax paper on a cookie pan. Place them on the sheet pan and freeze. Then put them in a ziplock freezer bag.
I used them for eggplant parm throughout the winter. They were delicious.
Nice
THANKS! I'M LOOKING FORWARD TO COOKING SOME OF THIS.
So nice. Love from Pakistan:)
Great video. New subscriber here ❤ Thanks 😊
Welcome!!!
I just had some of that frozen eggplant recently and I would say first I cooked half of it and it was just too watery so before I cook the second half I let it drain on paper towels first
What about the skin 🤔 Do you discard or use in your recipes 🤔 Great as I always wondered how to preserve Aubergines 🍆 😊
Depends. If the skin is very fresh, it goes in the ratatouille or stew or baked rounds. (You can always not eat it later) It may add some nutrients. If it's been in the frig awhile, I always peel it.
Good morning smart and beautiful, and GOD BLESS YOUR BEAUTIFUL HEART 😇🌹🦋🎼🐝and take it slow🐌
If I take it any slower, I won't get a garden in this year. YIKES!
What temperature is the oven?
Bake at 350° for about 15 minutes. Allow the rounds to cool completely. I had to rewatch the video. Can't believe I left that detail out. I'm so sorry!
Do you have to leave the skin on?
No, but it’s much easier to remove after cooked soft. Of course depends on how you plan to use it.
Do you know any bacteria which overlives 200 Celsius?
No I'm sorry I don't. Did you find out?
New subscriber here....
Welcome!! Thanks so much for subbing!! I hope to hear a lot from you. And I hope to get back in the kitchen for a video soon.
Hello from Brazil. How long these eggplants at the owen?
Yes I put it in the description because I forgot to put it in the video but it’s 15 to 20 minutes or until tender at 350°F
@@Latebloomershow Thanks for your answer. I will try and let you know my results.
Good info but was it necessary to show all of the cutting. Could have conveyed all the pertinent information in half the time.
You can support this channel by buying a Late Bloomer T-shirt! New T-shirt design! "I am a dirt person" Get yours here: www.bonfire.com/dirt-person/ or, the original Late Bloomer design www.bonfire.com/late-bloomer/ Thank you!