Freezing eggplants/eggplant mush?
Posting this for my mother...
She has way too many Japanese eggplants in her garden right now. We're wondering what her options are for freezing them... I know people typically use the big old eggplants for roasting and making dips, etc., from, but one could also do this with Japanese eggplants, right? And, if so, could she freeze the eggplant mush (as in, roast it and mash it down, but then freeze it to use later in dishes like bhangan bharta, baba ganoush, etc)? Or would this not be something that freezes well?
Any other ideas for ways she could freeze the eggplant and use it at a later time? (I already mentioned things like moussaka to her, but I think she's wondering more if she can freeze the more basic eggplant and decide how to use it at a later date?)
I have only frozen blanched slices, which works very well, but I think one could freeze mush fine.
Any type of eggplant can be used for roasting, etc.
I've frozen baba ganoush before that was as good as new with a brisk stir. I imagine that for dishes where the eggplant is going to be mashed anyway, it's going to work out just fine.
When I have had too many Japanese eggplants, I "roasted" them in the microwave until soft, scooped out the insides, and froze the pulp in small containers for use as a dip ingredient. Oven roasting is fine, too, but it is too hot here for that. There is a bit of moisture on the top after thawing, but this is easily blotted off. Good for any recipe using fully cooked, mushy (as opposed to cubed) eggplant.
I posted a video on freezing eggplant, it's really quite simple. When making Baba Ghanoush, defrost, squeeze bag to extract water, place on lightly sprayed olive oil cookie sheet, bake in preheated 350 degree F oven (if non convection) (I use a smaller toaster-type oven) for @ 20 minutes or until dry and slightly brown on top. Then use in your mock hummus recipe.
I've posted this in another thread somewhere here (can't remember exactly where), but this is my eggplant freezing method:
Cut the eggplant into small or medium dice
Toss with oil, salt, pepper, and a few whole cloves of garlic
Roast on a cookie sheet (something like 375 for 35 minutes, depending on the size of the dice)
Allow to cool somewhat
On a clean cookie sheet, use a cup measure to make mounds of the cooked eggplant
Freeze until hard (overnight?) and transfer the frozen 1 cup mounds into a large (gallon?) plastic bag for longer storage.