"The Joneses" > wrote in message
...
> "D. Arlington" > wrote in message
> ...
>>
>> "Wilson" > wrote in message
>> ...
>>> sometime in the recent past D. Arlington posted this:
>>>> What's the best way to preserve fresh eggplants?
> (clipped)
>>> Peel and cut into 1/2" thick circles, dredge in seasoned flour, dip in
>>> egg wash, roll in seasoned Italian bread crumbs, Panko or something that
>>> you like and fry until golden in 1/4" olive oil & flip and fry second
>>> side. Drain and freeze in bags. We pull them as necessary from the
>>> freezer and cut into chunks to put on pizza. We've also just had them in
>>> a sandwich with mayo. Makes a good eggplant Parmesan.
>>> Wilson N44º39" W67º12"
>>
>> Thanks Wilson. It looks like cooking them first is the key to preserving
>> them for winter use. Have you ever tried baking them with a light spray
>> of Pam, then freezing them? Since developing hypothyroidism I can no
>> longer eat fried foods. I think I'll give cooking them, them freezing
>> them, a try this summer.


> My Sis has a thyroid disease, but mostly she likes to eat healthy &
> vegetarian. Whilst visiting, she got out my stovetop griller and grilled
> up her eggplanters with nice grillmarks (with a spit of olive oil, I
> think). This might be an added bonus for you.

Yes, they're delicious grilled with a slather of olive oil and seasonings.
I'm not sure they'd freeze well though. I do plan to try it this summer.

> I did 2 different pickled eggplants from _Joy of Pickling_: the Madras
> pickled was rich (with a bit of oo) curry flavored chunks in sauce, then a
> Lebonese garlic stuffed baby eggplanters. Y'all rilly have to love garlic
> to enjoy that one. In any case both tended to mush when canned.
> m2cw
> Edrena

Once pickled you can't use them in other recipes. No one here likes pickled
anything. I make two kinds of pickles and I'm the only one who eats
them.

>
>