Eggplant freezes well for up to a year if cooked before freezing. Because of high water content (less after cooking, but still high), I tend to reheat/cook my frozen eggplant dishes straight from the freezer. Then, whatever water may be released is incorporated into the sauce. https://www.thekitchn.com/this-is-the-best-way-to-freeze-eggplant-233591
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Because of high water content (less after cooking, but still high), I tend to reheat/cook my frozen eggplant dishes straight from the freezer. Then, whatever water may be released is incorporated into the sauce.
https://www.thekitchn.com/this-is-the-best-way-to-freeze-eggplant-233591