Thursday, November 15, 2012

Roasted Eggplant Puree with Olive Oil

Toward the end of eggplant season I decided to experiment with pureeing and freezing it.  I didn't post the recipe then because I wanted to see how good the results were.  Straight cooked eggplant freezes terribly - the resulting texture is awful - but I had heard that eggplant puree produced better results.  It's true!  This is definitely good enough to be worth doing.

Whole eggplants
Olive oil
Salt and pepper (optional)

Start by roasting whole eggplants in a 500 degree oven (on baking sheets) or on the grill.  Roast until the outside is fairly well blackened and the eggplant is nice and soft all over.  Let them cool until you can handle them comfortably, then slice them open and scoop out the flesh.  Puree the flesh in a food processor, adding a generous quantity of olive oil, until very smooth and silky in texture.  Add salt and pepper to taste if desired.

To freeze, scoop desired quantities into freezer bags (I froze in 1 cup amounts).  Spread out flat and freeze.

To thaw, place the bag in a bowl of warm water for 10 minutes or so.

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