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Freezing Eggplant: Texture Loss, Flavor Stays

Eggplant freezes poorly for grilling (turns mushy) but keeps flavor for baked dishes.

Method

Peel, slice/cube.
Blanch 2–3 minutes.
Drain, pack in freezer bags, remove air.

Use in moussaka, ratatouille, sauces. Not for grilling after thaw.

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