Do you love eggplants as much as I do? They are such a seasonal food, only available in the hottest of summer months, and taste delicious in so many ways – in curries, roasted, grilled, and mixed up in dips and spreads.
They are also a crop that does very well here in NE Missouri. They thrive in the hot, humid summers, and even better, our local CSA farmer has a HUGE crop each summer. I grow them in our garden, and also buy dozens of large eggplants to preserve for winter. Here’s how:
Grill them up!
Simply light your grill as usual and place the eggplant, skin on, on the grill. Check on them frequently, and turn as needed. The goal is to actually blacken the eggplant skin and turn the insides of the eggplant mushy.
Let the eggplants cool until you can handle them, and then peel off the blackened skin. If peeling is difficult, you can also cut them in half and use a spoon to scrape out the innards.
At this point, you could enjoy them fresh, mixing them into a spread or dip, such as zacusca. But my goal is to enjoy the taste of summer in the dead of winter, so I place the eggplant in quart-sized Ziploc bags and freeze them. Throughout the winter, we make batches of baba ganoush by thawing the frozen bag, and blending the eggplant in a food processor with tahini, lemon juice, garlic, olive oil, and salt. So, so delicious!
What is your favorite way to enjoy eggplant? Please share in the comments, as I’m always looking for ideas!