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Sep 15, 2012 02:44 PM

Rossa Bianca Eggplant

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.

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  1. 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

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

      1. re: Babs

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

    2. 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

        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

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

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