What a great haul! I have a couple of ways I love to freeze eggplant. One is this emmeril casserole. I reduce the amount of broth and the cayenne pepper IMessage 1 of 5 , Jan 8, 2011View SourceWhat a great haul!
I have a couple of ways I love to freeze eggplant. One is this emmeril casserole. I reduce the amount of broth and the cayenne pepper I make them up in big batches because there is so much chopping, measuring but it is super yummy.
Another way I like to slice and cook my eggplant is to dredge it in egg, then in salted and peppered flour and cook it in a skillet in some olive oil. These slices freeze really well once cooked and can be reheated in the skillet or in the oven with some tomato sauce over them. You could also add parmesan cheese to the breading - I don't cause I'm too cheap, but it's really good that way too.
You're spinach could be made into creamed spinach and it freezes well in my experience. I love a recipe off of food network by sunny anderson.. it uses the boxes of frozen but all that is is a ton of spinach that you've blanched, I'm sure somewhere on the web there is a chart that tells you how much spinach equals one of those boxes, you could blanch it all and then freeze it in that portion and find recipes you liked for it later. I add spinach to my meatballs, meatloaves, etc..and I love it sauteed with some bacon and olive oil and a bit of red onion and garlic too. And it's good in eggs in the morning.Or smoothies- believe it or not-- you can't taste it, our kids eat it when I call it a mudpie smoothie-mixed with strawberries and the usual smoothi ingredients it looks like mud..gross looking , but still tasty.
If you blanch either the spinach or the eggplant it should freeze fine and could be used for recipes at a later date. That way you have more time to find recipes you like.
Laura in CO
For the eggplants - you could just roast them under the broiler in their skins until they start to soften. You could then either freeze them in their skins toMessage 1 of 5 , Jan 12, 2011View SourceFor the eggplants - you could just roast them under the broiler in their skins until they start to soften. You could then either freeze them in their skins to use as ingredients in soups or stews, or you could scoop out the flesh and use it for baba ganoush and other middle eastern recipes calling for eggplant.
We also use diced eggplant in place of meat in spaghetti sauce, or dredge in egg and flour, spray with cooking spray and broil to make lower fat breaded eggplant to use in eggplant parmesan and moussaka. You could flash freeze the breaded rounds for later use, or assemble the casserole and freeze.
The spinach will need to be wilted before freezing or will go slimy. I would get out your large stock pot - rinse the spinach (spin dry if you have a salad spinner) and then just heat briefly in the washing water. Once the leaves wilt, they can be placed in freezer bags and frozen flat. I regularly do this with spinach from the CSA and then use it over the winter in place of commercially frozen spinach.
--- In firstname.lastname@example.org, patier2257@... wrote:
> i need to know if i can,can these or freeze them and if so how,
> my neighbor got them from a southern u.s. market she buys from all time when she goes south,they are beautiful purple and firm
> spinach is in bags sealed
> get your thinking caps on, and please recipes too,i can not let them go to waste
> thank you all i will be awaiting you alls post
> thank you