Recipe Description:
When summer is here and the garden is in full swing, you can sometimes get overloaded with eggplant. After using your three favorite recipes a couple of times each, you need a new plan. Here is a primo suggestion for enjoying eggplant today or saving it for winter. These are roasted eggplant cubes that serve as a side dish with beef, top a salad in fine style, or get dropped in one of your homemade soups just before serving time.
When you say, ‘save it for winter’ - do you mean to freeze it after roasting? If so how is the texture once defrosted? I’ve been looking for a way to save eggplant for later on.
Tara — It freezes well. Spread it out on a cookie sheet, freeze it, and then remove it, bag it, and put it back in the freezer. It’s really great to add to soups in the winter