Another kitchen question - I've got several eggplants and was thinking that a good way to preserve the eggplant would be to make Baba Ganoush (eggplant puree, tahini, lemon and garlic) and freeze it in batches. Does this sound like it would freeze okay? I will also make curried eggplant and ratatouille, I know that freezes well but not sure about the baba ganoush - what do experienced cooks think?