Baked Eggplants for Winter
Description
Freeze the flesh of baked eggplants in portions, placing it in food containers or bags. To thaw, take it out of the freezer the evening before; by morning it will be ready to cook. You can sauté it with onion, tomatoes, bell pepper, tomato paste, and so on, adding spices and seasonings to taste. The preserve keeps for 1 year. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy firm eggplants of any variety. Choose ones that are not too large, so they do not have tough seeds.
- 2
Step 2
Place them in a bowl and pour in cold water. Rinse each fruit to remove dust and dirt. Pat dry with paper towels if desired. Preheat the oven to 180°C or use an air fryer.
- 3
Step 3
Be sure to pierce each eggplant several times in different spots; otherwise it may burst while baking and splatter the entire oven. You can do this with a knife or a fork.
- 4
Step 4
Arrange the vegetables in a baking dish in a single layer so they cook evenly. You may trim the stems from the eggplants along with the green caps.
- 5
Step 5
Bake the vegetables at 180°C for about 30–40 minutes until tender. Then remove them and place on a plate or cooling rack.
- 6
Step 6
Cool for 10 minutes, cutting each eggplant in half. This way they will cool faster.
- 7
Step 7
With a sharp knife, scoop the flesh from each half into a plate, bowl, or deep dish. Remove the peel; you won't need it anymore.
- 8
Step 8
Cut the cleaned pulp into small pieces, cubes, or simply mash with a fork. Divide into portions and place in freezer bags. Put in the freezer once cooled. Set aside a little pulp for tasting and make a delicious caviar. Enjoy your meal!