6 November 06

Eggplants-ho

In between writing a novel, entertaining a Paulist priest, taking the cat to the vet, and getting my new garden in, as well as making sure Numenius is doing his wound care fine on his own (yes, I’m happy to report), I’ve pulled out the summer garden. There are way more eggplants than I thought, lurking about their plants like elongated easter eggs.

I’ve frozen basil, chard, peppers, and chiles. But I hesitate to do the same to these eggplants. Anyone have any idea what I might do with them? There are about 10…

Posted by at 08:28 PM in Gardening | Link |

  1. Caponata!


    — Ron Sullivan    6. November 2006, 21:12    Link

  2. Alison, you can roast them in cubes or thick slices, and they will last stored in the fridge for some time. Use them in salads. :-)


    — Fer    7. November 2006, 13:15    Link

  3. The Moosewood Low-Fat Cookbook has a great recipe for breaded eggplant (it’s baked rather than fried) and, thus, eggplant parmesan. All of which freezes nicely, in handy lunch-portion-sized packages.


    — Emma Goldman    9. November 2006, 15:56    Link

  4. baba ghanoush. (10 would make a hell of a lot, though.)

    Ratatouille freezes well and is wonderful in the middle of winter…

    But caponata might be best of all.


    — beth    10. November 2006, 17:57    Link

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