Just split the eggplant lengthwise, place cut side down on an oiled sheet tray and bake at 350 until the flesh is very soft. Remove them from the tray hot, and after they cool a bit, scrape the flesh from the skin. Next you need merely to pack it into bags and freeze it, or better yet, pack it into jars and pressure can it. I go about 20 minutes at 10 lbs.
SeeM like too much work? Get some friends together and make an afternoon of it. They can bring their projects, you have yours, and it's a really beautiful 'skillshare.'
Now, what to do with this stuff? The soft roasted eggplant 'mash' you now have is not the nice firm eggplant rounds that are easily grilled or made into Eggplant Parm, so we need to thnk outside the box a bit. We do use the roasted eggplant, seasoned with sauteed onions, garlic, and herbs as a layer in winter lasagna, or mized with chevre as a filling for stuffed shells, canneloni, or manicotti. You can also fold it into a tomato sauce for noodles, or use it as the body of a wonderfully unctious pasta sauce of ground lamb, garlic,and olive oil. We also make a winter Baingan Bartha ( eggplant curry ) with it.
However, when it comes to eating mashed eggplant, no one beats the Middle East. There are thousands of variatians on the theme, but all are good with some pita, pass the olives. Heres my version dubbed 'Eggplant Crack' by our friend Rand.
Roasted Eggplant
Salt
Chili Paste
Garlic Cloves
Yogurt
Tahini
Sesame Oil - the secret ingredient!
Adjust ammounts to suit you tastes, but don't let it get too runny. It should have the consistency of soft hummous.
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| Preserving Party 2010 |
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| Tools of the Trade |
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| Many hands made light work. |
That was a beautiful day.
ReplyDeleteYes. It was inspirational. An example of what can be, and I think, of what we, as beings, really need.
DeleteThanks so much for posting this! I was just recently looking for ways to preserve my haul of eggplant but came up empty. I ended up cooking and eating all that I had, but now I know for next time. :)
ReplyDeleteGlad you enjoyed it. Roasting them whole over a grill or burner (even electric) works pretty well too, timewise that is. Its not as laborious as one might think. Plunge the hot eggplant into cold water and remove the thoroughly charred skin under gently running water. The flavor is smoky and sublime. Also, for a large batch of eggplant there is no shame in peeling and braising them to get your can-able pulp. If you still want to get a haul for the winter try http://www.thetreefarm.net/.
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