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Rossa Bianca Eggplant

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Babs Sep 15, 2012 02:44 PM

I have a bumper crop of this Italian variety. Never grew them before. Everything I've made and we've eaten has been wonderful. But I tried freezing a few recipes and the eggplant tastes very rubbery.

Any suggestions, techniques or recipesw for this eggplant to freeze would be very appreciated.
Thanks
Babs

  1. m
    magiesmom Sep 15, 2012 03:17 PM

    I blanch and freeze all types of eggplant in slices. It holds up pretty well. Eggplant soup also freezes pretty well.

    2 Replies
    1. re: magiesmom
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      Babs Sep 15, 2012 07:16 PM

      Thanks, have you used this particular type. I also have frozen eggplant for years. This type seems a bit different.

      1. re: Babs
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        magiesmom Sep 16, 2012 06:06 AM

        yes. I haven't noticed a difference, sorry.

    2. greygarious Sep 15, 2012 07:52 PM

      I shred or julienne the eggplant when making the CHOW recipe for eggplant-tomato-pepper sauce (I also use an ounce of seared pancetta per quart of sauce). I imagine that the texture is fine enough not to be rubbery after freezing - certainly there's no problem when it is made with globe eggplant and frozen. Ditto for stir-fried roasted eggplant from Vegetarian Cooking for Everyone.

      3 Replies
      1. re: greygarious
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        Babs Sep 16, 2012 06:18 AM

        This sounds good. Thanks for the suggestion. I searched for the CHOW recipe but couldn't find it. Would you please post it or send me the link. Thanks very much.

        1. re: Babs
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          magiesmom Sep 16, 2012 06:43 AM

          http://www.chow.com/recipes/10960-egg...

          Easier to google for CHow recipes than to use the Chow search feature

          1. re: magiesmom
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            Babs Sep 17, 2012 07:23 AM

            Thank you, I found it.

      2. Cheese Boy Sep 16, 2012 12:25 AM

        Try your hand at pickling those if you have too many.

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