Thursday, August 4, 2011

Freezing Grilled Eggplant

This is an easy way to preserve eggplant.  We bag and freeze grilled eggplant slices, and in the winter they make a wonderful sandwich filling: just thaw and heat.
For my marinade, I mix one part unemboshi vinegar, one part tamari,
 four parts olive oil, fresh ground black pepper and fresh basil leaves.

Stir the eggplant into the marinade to coat,
and refrigerate for up to four hours.
Grill lightly on both sides till just tender, four to six minutes per side,
depending on how thick your slices are. 
Allow to cool, then chill overnight in the fridge.
Next day, bag up the cold eggplant  and freeze.  For the two of us, we package up four good sized slices, or six small ones.                                                                                                          

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