Rossa Bianca Eggplant

[Babs]

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

[Cheese Boy]

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

[greygarious]

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.

[Babs]

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.

[magiesmom]

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

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

[Babs]

Thank you, I found it.

[magiesmom]

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

[Babs]

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

[magiesmom]

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