Quote:
Originally Posted by imp
Scott, or anyone who has grown several of the varieties, what are the taste and texture differences for you?
I've only grown the old fashioned Black Beauty one and it did well, but maybe another variety would be good too. I like to grill them as well as make lasagna with it, or of course the must have eggplant parmesan.
Does eggplant cubes or slices can well? maybe in a chicken stock?
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My mom boils eggplants first, than cuts them in cubes. Also, cuts in cubes onion, sweet pepper. All that is stir-fryd in oil with one tomato added for acidity. Salt, hot pepper (if you like), garlic and parsley (at the end).
She freezes it in a plastic containers or a bag. Great dish to eat at winter wormed up with a slice of bread or mashed-potatoes.