Eggplant is being harvested in the village! - Storing eggplants for the winter and stuffed recipe

Harvesting eggplants sounds wonderful! For storing eggplants for the winter, here are a few methods and a classic stuffed eggplant recipe:

Storing Eggplants for Winter:
Freezing:

Blanch and Freeze: Slice the eggplants, blanch them in boiling water for 4 minutes, then cool them quickly in ice water. Pat dry and freeze in airtight bags or containers.
Roasting and Freezing: Roast the eggplants, let them cool, peel the skin, and store the roasted flesh in freezer bags.

4 medium-sized eggplants
200g ground beef or lamb (optional for vegetarian version)
1 onion, finely chopped
2 cloves garlic, minced
1 tomato, chopped
1 tablespoon tomato paste
1/2 cup cooked rice
Salt, pepper, and your favorite spices (e.g., cumin, paprika, parsley)
Olive oil for frying
Fresh herbs (optional)
Instructions:

Prepare Eggplants: Cut off the tops and hollow out the centers of the eggplants, leaving a thick shell. Lightly salt the insides and set them aside for 20 minutes to remove moisture. Then, rinse and pat dry.

Prepare Stuffing: In a pan, sauté onions and garlic until soft. Add the ground meat (if using) and cook until browned. Stir in tomatoes, tomato paste, rice, and season with salt, pepper, and spices. Cook for a few more minutes until well combined.

Stuff the Eggplants: Fill the hollowed eggplants with the stuffing mixture. Place them in a baking dish.

Bake: Drizzle olive oil over the stuffed eggplants, cover the dish with foil, and bake in a preheated oven at 180°C (350°F) for 30-40 minutes until the eggplants are tender.

Enjoy the stuffed eggplants fresh, or freeze them for future meals! Would you like variations or additional preservation tips?

#eggplants #harvesting #villagewoman

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