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Store as soon as possible in the vegetable crisper of your refrigerator or wrapped loosely in plastic wrap. Use within one week of purchase.
Add salt to the eggplant flesh to remove any bitterness.
Wash, peel and slice ⅓-inch thick. Include ½ cup lemon juice per 1 gallon water when blanching. Cool promptly, drain, pack, seal and freeze.
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