Wednesday, September 9, 2009

Tips, Tricks 'n Recipes From the Garden

I just finished harvesting the last of our eggplants. We've been enjoying fresh ones. I do love them! We recently started growing white eggplants and I have to say that I like them better. They take less time to bake, are sweeter and have less seeds. And we get a better yield per plant.

I put up several quarts of eggplant puree in the freezer, which will be made into Baba Ghanoush later on in the year. To make the puree, I slice the eggplants lengthwise and roast, cut side down, on a baking sheet at 400 degrees for about 30 minutes, or until I can easily pierce them with a fork. Cool, peel, puree in blender and pack into freezer containers. To use: thaw and continue with your recipe of choice.

One thing that I am going to try this year is freezing eggplant slices to use in Eggplant Parmigiana. For those I'm going to peel the eggplants (or not), slice 1/2" thick rounds, dredge in flour, dip in a mix of 2 eggs/1T olive oil and dredge again, but this time in breadcrumbs. I'll arrange those on a baking sheet, freeze and pop in freezer bags. This 'should' work. I guess time will tell.
Until next time.....


msbelle said...

Mmmmm. Love eggplant parmigiana.

Those are awesome looking!!

JLR Designs said...

Awesome!! Here is Phoenix all I have right now is my baby fall plants - will be atleast another month until I have anything to harvest

The Summer Kitchen Girls said...

ohhh...we've always wondered if there was a difference! Eggplant sounds terrific today!
you're making us hungry with all that talk of pumpkin muffins too...yes - we are ready for fall as well!

Mike and Linda said...

Oh my gosh....white..eggplants.
Too cool.

Angela said...

I've never heard of white eggplant! We are getting a ton if the regular purple kind in our CSA box and I am running out of things to do with it . . . my husband is not a fan ;)

Gypsy Moon Designs said...

I have been making Baba too from local eggplant. I can't get enough of it!


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