Eggplant is a long season crop. The mother lode of eggplant does not arrive here until late August. If the weather stays warm and mild, nights not too chilled, we can pick until Thanksgiving. Considering that the seeds were sown indoors in late March, that’s a long season. If the weather stays friendly, patience pays off. We have mountains of eggplant. You may enjoy the same experience. This is when you begin to wonder what in the world you will do with it all. Consider freezing eggplant puree to use through the winter.
I had never heard of pureeing eggplant until someone suggested I make baba ghanoush, a Mediterranean dip served with pieces pita or flat bread. The thought of it was foreign to me but the love affair began when it was served to me at an Israeli wedding reception.
Pureed eggplant carries all the flavor and richness of the late summer harvest, has many uses, and freezes easily. Preserve some of your eggplant harvest in puree form.
Collect a few flavor-packed recipes for using the puree. Enjoy the taste of summer all winter long.
Pureeing eggplant is so simple and it takes relatively little time to execute. This could become one of your favorite food preservation projects. Here’s the scoop.
Here are a few links to some stunning ideas for using pureed eggplant. They range from soup and dips to spreads, salads, and sauces for main dishes. If you have not yet explored the world of pureed eggplant, you are in for an exciting journey.
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