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Author Topic: soft eggplant!  (Read 4149 times)

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soft eggplant!
« on: May 26, 2011, 01:47:28 PM »
I bought an eggplant a few days ago to use in two recipes a veggie lasagna today and a veggie curry Monday. I get the EP out today and the outside is really soft. I cut it and it looks ok inside. I used half for the lasagna and I need to roast the other half for the curry.

Should I....

a) throw it in the freezer and try to roast it on Monday?

b) make the whole curry today and portion and freeze for reheating on Monday?

c) chuck the eggplant and buy another. (I'm passing a grocery today on errands, will check back on my mobile before leaving)

d) leave it until Monday as long as the inside's ok.

Help! please please.

little bird

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Re: soft eggplant!
« Reply #1 on: May 26, 2011, 09:22:13 PM »
I'd go for B as I find that curries typically freeze quite well.  I've never tried freezing uncooked eggplant though so YMMV. 
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Re: soft eggplant!
« Reply #2 on: May 26, 2011, 09:40:37 PM »
I'd cut it how you plan to use it- chop, slice, mash.

Freeze it (I'd assume it's like freezing banana and will discolor).

Throw it in the dish frozen and stir in when you decide to cook.

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Re: soft eggplant!
« Reply #3 on: May 27, 2011, 10:03:11 AM »
Roast it now with an unpeeled garlic clove and then mash/puree together to make babagonoush.

FYI - I don't like the texture of eggplant after it's been frozen

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Re: soft eggplant!
« Reply #4 on: May 27, 2011, 10:26:42 AM »
I'm going to end up making the curry today anyway because DH tore through the lasagna  like he was never eating again.


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Re: soft eggplant!
« Reply #5 on: May 28, 2011, 12:42:20 AM »

I would either cook in advance, or cook and then freeze.


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Re: soft eggplant!
« Reply #6 on: June 05, 2011, 05:45:13 AM »
When I run into soft eggplant, I always think it's going to be bitter, and I make other plans.
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