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.
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.