Not all housewives manage to preserve the taste and beneficial properties of food after freezing.
After freezing, the structure of vegetables changes and they become fibrous. This applies to tomatoes, zucchini, peppers and eggplants.
If they are not frozen correctly, they will become rubbery and lose their flavor when defrosted.
We suggest you learn how to freeze eggplants and peppers correctly. Some housewives advise to bake eggplants before freezing, and then freeze them.
Eggplants should be washed, dried and placed on a baking tray. Bake the vegetables for half an hour at 200 degrees.
After cooking, cover them with foil for a while so that they steam thoroughly.
Then peel the vegetables, place them on parchment paper and put them in the freezer.
It is not necessary to freeze vegetables in zip-lock bags, they stick together.
Before use, you will simply need to defrost the peppers or eggplants and use them to prepare various salads and first courses.
