Posted: Mon Aug 17, 2009 6:29 pm Post subject: aubergines
Have spent most of the day preparing and cooking aubergine meals for the freezer. I thought I'd picked about 25 but it must have been over 30 'cos I still have 15 left!!!! Can I just bung 'em straight in the freezer without cooking them?
Aubergine (eggplant) is one of those vegetables which you don't eat very often; it needs a special cooking style, or isn't quite so suitable in terms of taste and texture to be added to common dishes. It's often used to make a specific dish, say eggplant parmesan, or moussaka. But if you grow it in the garden, you can freeze it by using a variety of methods so that you can enjoy its freshness in the winter without any loss of flavour, colour or texture. The main problem with aubergine is that if it isn't used within a particular period of time, it turns brown, and looks very unappetising. So, if you want to freeze it, this should be done when it is at its freshest. Aubergine is used in slices, cubed, or as a shelled vegetable suitable for filling with a variety of meat or vegetarian fillings. It should be frozen in exactly the same way as you would be using it. Never freeze it whole; to use it, you would need to defrost it, and it would simply become a soggy brown sponge.
They're nice chopped into slices and then chargrilled on a ridged pan. Allow to cool and then layer in a jar of a size the slices rest flat, interleaving with fresh thyme and then top with a decent olive oil. You can then eat them as "nibbles" or add them to salads or any manner of things. _________________ http://www.overthegate.co.uk/
Hmmmmmm.....funny veggie heh? Last year I did'nt have one and this year I've already picked and used a few for dinners, used about 15 more today and I've got about another 30 growing
I'll try your suggestion Mrs WW...sounds nice!
Aubergine (eggplant) is one of those vegetables which you don't eat very often
???
We eat LOADS of aubergines...one of my very favourite foods... _________________ When I married Mr. Right, I didn't realise his first name was Always ...
They make a great base for curry. Slice in half longways and grill, skin side up until skin browns. Pull the skins off then whizz up the flesh, really makes a difference.
I've had to copy and paste this recipe It's for a Greek dip that I have tried but never made to date very very nice and can be frozen as well
Greek Aubergine Dip
ingredients2 1/4 lb (1 kg) aubergines
1 medium-sized onion
2 small green peppers
1 green chilli pepper (optional)
1 lemon
1/2 clove garlic
5 tbsp Greek yoghurt
pinch caster sugar
4 tbsp extra-virgin olive oil
salt and pepper
garnish with: Olives
serve with:pitta bread
method
1. Preheat the oven to 400°F (200°C) mark 6.
2. Slice off the ends of the aubergines, peel them and cut lengthwise in half. Cover a baking sheet with foil and place the aubergines on it, cut sides uppermost. Bake in the middle of the oven for 30 minutes or until tender.
3. Meanwhile, peel and chop the onion very finely. Remove the stalk, seeds and inner membrane of the green peppers and the chilli pepper if used. Chop these very finely also.
4. Fry the onion and peppers very slowly in 2 tbsp of the oil for about 10 minutes, stirring frequently, until soft but not at all browned.
5. Take the aubergines out of the oven when they are done and allow to cool for a few minutes before scooping out and discarding any seed-bearing sections with a spoon.
6. Cut the aubergines into small pieces, place in the food processor with the lemon juice, the remaining oil, the peeled garlic clove, yoghurt, 1/2 tsp salt and a pinch of sugar; process until very smooth.
7. Transfer this thick puree into a serving bowl, stir in the onion and pepper mixture and add a little more salt and freshly ground pepper. Chill for 30 minutes.
Here's a link I found for the proper name and another recipe for it trust me it tastes lovely!!! I imagine also would make a good base for a curry type dish also.
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Can I just bung 'em straight in the freezer without cooking them?
