Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
For Baba Ganoush, I roast the eggplant on a grill (charcoal just past its flaming and hottest point) first until it's blackened and shriveled (about 1 hour). Then I scoop out the insides and freeze those in freezer bags, 1 eggplant per bag. When I thaw it, I just drain out some of the extra liquid and blend up as usual for the Baba Ganoush. I've done it this way for years and it's always delicious, even 3-4 months later in the middle of winter.
QueenSashy is a trusted home cook.
Yes you can. When I was little, we did not have enough fresh vegetables in the winter, and in the summer/fall the families would grill peppers and eggplants, make the spreads and preserve them in the freezer for the use in the winter monts.
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.