What should cut eggplant look like

Make your dinner special with this vegan Eggplant Parmesan made with homemade plant-based parmesan and mozzarella cheeses for a delicious and wholesome meal. Moroccan Stuffed Eggplant. This Moroccan Stuffed Eggplant is bursting with flavor!

Filled with lentils, tomatoes, and the perfect blend of spices, this is a vegan and gluten-free meal that elevates dinner to a whole new level. Eggplant Meatballs with Zucchini Noodles. You're going to love these wholesome and flavor-packed vegan eggplant meatballs baked to perfection and served with homemade marinara and zucchini noodles.

It's a delicious and low-carb vegan meal the whole family will love. Vegan Eggplant Lasagna. Thinly sliced cooked eggplant is used in place of the noodles for a low carb, gluten free meal that is wholesome, healthy, and packed with flavor.

Eggplant Chickpea Curry. A delicious vegan and gluten-free Indian Eggplant Chickpea Curry that can be made in under 30 minutes for an easy healthy weeknight meal. Chinese Eggplant in Garlic Sauce. Kung Pao Tofu with Eggplant. You're going to love this Kung Pao Tofu. Made in under 30 minutes! Eggplant Bolognese Pasta. A simple weeknight meal that is fancy enough for dinner guests, this eggplant pasta recipe is a keeper! Eggplant and Tofu in Soy Lime Sauce.

Photo Credit: Vegan Richa Tofu and Eggplant baked in a rich and decadent sauce all served over cauliflower rice for a healthy, low carb, vegan and gluten-free meal. This meal is highly versatile so start experimenting today!

Vegan Eggplant Reuben. Eggplant Pizza with Caramelized Onion. This crispy eggplant pizza is the best, ever! Made with roasted eggplant and sweet caramelized onions that are nestled atop a quick homemade crust, this vegan pizza recipe is perfect for a quick and satisfying dinner.

If you give one of these recipes recipe a try, snap a photo and share it on Instagram. Make sure to tag mydarlingvegan so I can see your creations! Comments Awesome recipes I don't know how you keep coming up with so many delicious recipes. From the bottom of my heart, Thank you! The bowl of water should be about as large as the stockpot used to blanch the eggplants. Use a tray or more of ice to make sure that the water is plenty cold.

Make sure that the cold water is ready before you begin blanching the eggplant. Blanch the eggplant. Place the eggplant slices in the boiling water and blanch them for 4 minutes. If you do not blanch the eggplant, it will begin losing nutritional value, color, and flavor within a month, even if you freeze it. You can safely use the same water to blanch multiple batches of eggplant up to five times.

You may need to add more water and lemon juice as the water level dips, however. Quickly transfer the eggplant to the ice water. As soon as the eggplant has been blanched, use a slotted spoon to remove the slices from the boiling water and dunk them into the ice water.

By rapidly cooling the eggplant, you stop the cooking process. Allow the eggplant slices to sit in the ice water 4 to 5 minutes or until cold to the touch.

Add more ice and water to the bowl as necessary to maintain the right temperature. Drain the eggplant slices. Remove them from the ice water with a slotted spoon and drain them in a colander or on several layers of clean paper towels.

Part 3. Place the eggplant slices in a freezer-safe container. You can either use a freezer-safe plastic resealable bag or a freezer-safe plastic container. If packing the eggplant in freezer-safe plastic bags, remove as much air as possible from the bag to prevent freezer burn. Vacuum sealed bags are the best option, but you can still use standard resealable plastic bags as long as they are approved for freezer use.

This extra space allows the eggplant room to expand as it freezes. Label the bag or container with the current date so that you will know, in the future, how long your batch of eggplant has been sitting in the freezer. Separate slices with plastic wrap or freezer wrap, if desired. This step is only optional, but if you do not take this precaution, the slices will stick together upon freezing.

Freeze until ready to use. Typically, frozen eggplant stays good for about 9 months. Vacuum-sealed eggplant that is deep frozen will will retain its quality for about 14 months. Part 4. Bake the eggplant before freezing it. Another way to freeze eggplant is in pre-cooked form. Prepare a shallow baking sheet by covering it with aluminum foil. Use a fork to prick the eggplant multiple times. Pricking the eggplant prevents pressure from building up inside of it as it bakes.

The more holes you create, the safer it will be. Roast the eggplant 30 to 60 minutes. The eggplant is ready once it begins to collapse inside the oven. Smaller eggplants will only take 30 minutes, but larger ones may take up to an hour. Scoop out the flesh. When the eggplant is cool to the touch, cut it open lengthwise using a knife. Use a metal spoon to dig out the flesh.

Pack the flesh into airtight containers. Freeze up to 12 months. Prepare slices for eggplant Parmesan. If you plan on using the eggplant for eggplant Parmesan, you can coat the eggplant slices in breadcrumbs and freeze without baking it. Wash and slice the eggplant as you would if freezing plain, blanched slices.

Dip each slice in milk, beaten egg, or frying batter. Coat the slices in a mixture of seasoned bread crumbs. The bread crumbs can be seasoned with Italian herbs, Parmesan cheese, or left as plain, dry bread crumbs. Wrap the slices in wax paper. Instead of merely layering the slices between pieces of plastic wrap, make sure that each breaded slice is completely wrapped in its own sheet of wax paper.

Freeze up to 6 months. To use, thaw the slices in the refrigerator and bake or fry them as you usually would. Yes you can, but keep in mind you will have a different flavor. Lime and orange juice are really good choices. Not Helpful 2 Helpful All vegetables require some amount of cooking for the best results, usually blanching. This allows for separation of its moisture from its tissue, which diminishes possibility of a runny or watery dish.

Not Helpful 10 Helpful Not Helpful 21 Helpful Not Helpful 0 Helpful This is because the cell walls that make up the fruit have aged and are not as strong than they used to be. Checking the structure of the fruit is a convenient way to tell whether the fruit is ripe or over-ripe and is especially useful on pre-cut slices. You'll have to cut a whole watermelon open to determine whether the structure of the fruit is as firm as it should be since you can't tell from looking at the outside.

The texture of a ripe watermelon should be smooth and strong. Pinch the fruit to determine whether the texture is what it should be. An over-ripe watermelon won't resist your fingers, while a ripe one will be stronger and stand up to the pressure of the pinch. The fruit of an over-ripe watermelon will also be more mushy and much coarser, instead of smooth.

If there's a slippery film over the fruit, it's over-ripe. Look at the shape of the fruit to determine whether it's the one you want to purchase. While it's normal for a watermelon to feel somewhat uneven, you don't want one with visible deformities. A fruit with an even shape means that it's more likely to be ripe and tasty.