Step-by-step frosting eggplants for the winter: two different options

Frozen eggplants for the winter can be carried out in different ways. Today we will present two options, one of which provides preliminary roasting, and the other - baking in the oven.

1. Eggplant harvesting for the winter: freezing the vegetable for cooking snacks

Necessary ingredients:

• Sunflower oil refined - 1/3 cup (for roasting);
• Wheat flour - a few spoons (for crumbling);
• Young eggplants are not large - 3-4 pcs .;
• Salt, fine iodized - dessert spoon.

The process of processing vegetables

Frozen eggplants for the winter is quite easy. This recipe is designed to make a quick and delicious snack from the harvested vegetables. To do this, take a few young eggplants, and then wash them, cut the stem and chop into circles 1 cm thick.

Heat treatment and freezing of vegetables

After the main vegetable is properly processed, it should be sprinkled with fine iodized salt, and then roll in wheat flour. Further circles of eggplant should be fried from 2 sides on vegetable oil.

To freeze the prepared vegetables, they need to dab about paper napkins, as much as possible depriving fat, and then condemn and lay them in layers in a large polyethylene bag. After that, the fried foods should be placed in the freezer, and when they harden, knock them in a heap and store in this position until the 1st year.

Such a frozen aubergine for the winter is well suited for the further preparation of a quick snack. To do this, it is required to unfrozen vegetables at room temperature, and then apply mayonnaise with garlic and grated cheese.

2. Frozen eggplant at home for salads and second courses

Necessary ingredients:

• Sunflower oil - several spoons;
• Aubergines - a few pcs.

Cooking process

This recipe is good for those cases when you want to make a vegetable stew or some salad with eggplant. To do this, take a few young vegetables, and then wash them well, dry with a towel, grease with vegetable oil and place on the oven grate. Next, eggplant should be baked until they become soft.

To freeze the presented component for the winter, it should be taken out of the oven in the finished form, and holding the tail, remove all the skin from it (directly in hot form). In this case, the vegetable should preserve its integral appearance. After that, the eggplant must be cooled and put in a bag (in one bag you can place 2 or 3 vegetables).

When the refined products are packed, they must be placed in the freezer and held in it until you need them for culinary purposes.

As you can see, such a frosting of aubergines for the winter is quite easy and simple. If necessary, the prepared frozen product can be thawed both at room temperature and in a microwave oven. The taste and consistency of this vegetable is practically no different from fresh.