The simplest and most useful option for preparing “blue” ones for future use is to freeze them. But few people know that raw fruits are tough and not tasty. Even after heat treatment, they are very bitter and practically do not resemble the eggplants that we eat in the summer. The best way is to prepare preheated dark and nutritious fruits. They can be used throughout the cold months. You can use them to make salads, caviar, sauté, cream soup and many other dishes. Their preparation does not require special culinary skills or effort. All you need is to prepare containers or special bags (with a zipper), ripe “blues” and a baking dish.
Vegetables of any variety, shade, shape and size are suitable for preparation. The main rule is to use ripe (but not overripe) fruits and clean, dry containers for freezing. You should also remember: it is allowed to send a completely cooled workpiece into the chamber. This will avoid damage to the electrical appliance.
Ingredients:
- - eggplants.
Preparation:
1. We wash each “blue” under running water, removing dust and debris from its surface. Wipe with a dry cloth.We use any quantity of fruit available to us for harvesting. Place the eggplants on a mold of suitable diameter (in one row). Using a fork or the tip of a knife, we make several punctures in each “blue” and place the vegetables in the electric oven (140-150 degrees). We wait 25-40 minutes. The cooking period depends entirely on the texture and size of the fruit and must be adjusted independently.
2. After the fruits become soft and slightly decrease in volume, remove them from the oven.
3. Remove the skin from the slightly cooled eggplants.
4. Shred each fruit into cubes or cubes.
5. Place the prepared mass in a special container (for freezing) and seal it hermetically.
After cooling completely, place the baked eggplants in the freezer.
