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EEPPS
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« on: May 28, 2012, 07:35:00 PM » |
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This is not a recipe, but I need help.
Sorry if I am in the wrong place.
My four Japanese eggplants produced about 75 fruit, this spring.
Since I did not know if I could freeze them I gave most away.
Can eggplant be frozen?
Ed
Brandon Florida
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Ed Epps
zone 9 - Brandon, FL
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baileyj
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« Reply #2 on: May 28, 2012, 08:51:57 PM » |
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EEPPS, 75 fruit, really  , from 4 plants...that is amazing. What type of eggplant? I do not grow eggplant and have no idea how to use it other than Eggplant Parmesan which is alot of work and only uses up a small amount. Also I am not sure you could use Japanese eggplant in Parmesan, but maybe stuffed and baked would be good, you could freeze them ready to be reheated for a later date...I wonder if you could bread and deep fry if they are the small ones ?? Good luck, Judi |
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EEPPS
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« Reply #4 on: May 29, 2012, 07:24:18 AM » |
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baileyj--I also am amassed, last year I had to fight to get 25 fruit from 4 plants. They are ichabon Japanese style, not more than 2 1/2-3 inches in D. I also have three Hansel that are producing well, but not like the others.
I did most of mine fried or stuffed the ratitue(spelling) did not turn out well.
Ed
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Ed Epps
zone 9 - Brandon, FL
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writeone
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« Reply #5 on: May 29, 2012, 01:14:18 PM » |
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What happened with the Ratatouille? Too bitter or what?
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EEPPS
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« Reply #6 on: May 29, 2012, 01:23:19 PM » |
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writeone -- The eggplant in the ratatouille was mushey. I may have added it at the wrong time during cooking, and it over cooked. I normaly use italian eggplant (the large globe). Most of the time the japanese type is not bitter.
ED
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Ed Epps
zone 9 - Brandon, FL
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Wandering Rose
Sr. Member
Posts: 136
"Hi-Desert Gardening" is NOT an oxymoron.
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« Reply #7 on: May 29, 2012, 02:00:25 PM » |
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Judi,
The easiest of all EP recipes is brushed with olive oil, seasoned, and grilled. Well, other than anything made with Trader Joe's box of frozen slices, battered, and prefried. They are so good straight from the oven that sometimes only half of them actually make it to the table.
rose
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dorlindablue
Active Member
Posts: 12
Bradenton, FL - Zone 9
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« Reply #8 on: May 29, 2012, 10:42:03 PM » |
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We harvested three eggplants yesterday! We ate them all in one sitting.
Eggplant can be pickled, stored in oil (although that is controversial), or frozen. The best, however, is fresh. My favorite is to cut the eggplant into quarter-inch rounds, brush both sides with olive oil, sprinkle with garlic powder, salt, and pepper. Bake in the oven at 325 for 30 minutes. It turns out creamy and delicious.
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