Eggplant

Vegetable

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STORE

Store as soon as possible in the vegetable crisper of your refrigerator or wrapped loosely in plastic wrap. Use within one week of purchase.

REVIVE

Add salt to the eggplant flesh to remove any bitterness.

FREEZE

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.