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BS: Can Baba Ganoush be frozen??

11 Jul 08 - 05:07 PM (#2386916)
Subject: BS: Can Baba Ganoush be frozen??
From: Maryrrf

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?

11 Jul 08 - 05:47 PM (#2386952)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: artbrooks

Herself says that the texture will probably change.

11 Jul 08 - 05:54 PM (#2386959)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: ClaireBear

I have a friend who makes pickled eggplant using a recipe that I think is rather like this one (though I don't actually remember it having peppers and onions in it--just eggplant, chile flakes, and a whole lot of garlic):

http://www.recipezaar.com/218614

Perhaps such a recipe would be a better way to preserve it, if you like that sort of thing.

11 Jul 08 - 06:14 PM (#2386970)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Rapparee

Probably, but would she get awfully cold? My Baba got cold just going outside without her shawl.

11 Jul 08 - 06:41 PM (#2386995)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

Maryrrf,

I, too, have a lot of eggplants to deal with right now. The plants were prolific this year (and I put in only three!). I am planning to make some baba ganoush, but I have a couple of other dishes that, at least if you don't freeze it, will let you eat it more than one way. my cooking tends to follow my garden, when possible. One is our standard eggplant parmesan, and that does freeze, once it is cooked. I usually freeze it in little personal Pyrex bowls and then when it's frozen take it out and wrap it in plastic. I can then put the frozen shapes back in these bowls when I want to thaw/bake them for dinner. I add tomato sauce and cheese before freezing.

I have a recipe for tomatoes, onion, pork and eggplant that I serve with mashed potatoes that is really wonderful. Very simple, but it takes a few hours (it bakes slowly). If you want a recipe let me know and I'll dig that one out.

SRS

11 Jul 08 - 07:06 PM (#2387008)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: GUEST,Dani

I second the eggplant parm suggestion: nothing like pulling that one out on a cold Autumn day!

But I freeze hummous all the time, so baba should do fine. You'll just stir it up real well and maybe add a bit more evoo.

Try some and let us know!

Dani

11 Jul 08 - 10:15 PM (#2387111)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: dick greenhaus

Frozen baba ganoush is probably up there with clam ripple ice cream.

11 Jul 08 - 10:40 PM (#2387120)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

LOL Dick the idea would be to thaw it out before eating !

12 Jul 08 - 06:27 AM (#2387241)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Liz the Squeak

You can freeze anything - the question is - will it survive the experience in an edible and palative fashion?

LTS

12 Jul 08 - 06:41 AM (#2387245)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: freda underhill

as I'm currently in Austria, I have to share this one (delicious)

Eggplant and Portobello Schnitzel

Nonstick cooking spray

1 cup skim milk

1 large egg

2 cups Italian-seasoned dry bread crumbs

8 large portobello mushrooms, stemmed

2 medium-sized eggplant, sliced into 1/2-inch rounds

3 Tbsp. unsalted butter

3 Tbsp. olive oil

3 tsp. capers, drained

3 Tbsp. fresh lemon juice

2 Tbsp. fresh parsley, chopped

Lemon slices, for garnish, optional

Parsley sprigs, for garnish, optional

Heat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.

To make schnitzel, whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet. Spray vegetables with cooking spray, and bake 10 minutes. Turn vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.

To make lemon-caper sauce, melt butter in small saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.

To serve, stack one mushroom and several eggplant rounds on each plate; drizzle with lemon-caper sauce, and garnish with lemon slices and parsley sprigs, if using. Makes 6 servings. Serve immediately.

12 Jul 08 - 09:31 AM (#2387289)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

I have to try that schnitzel recipe!
Well I'll try making some baba ganoush and freezing it - I'll let you know how the experiment turns out.

12 Jul 08 - 01:00 PM (#2387378)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

Post your recipe if you get a chance.

12 Jul 08 - 02:18 PM (#2387428)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

I don't have a set recipe but basically:

Cut slits in the eggplant and bake or microwave till it's soft. Cut it open and scoop out the pulp and put it in a bowl and mash. In the meantime, mash a clove or two of garlic (depending on how much you like garlic). Add a couple of tablespoons of tahini (again depending on how much you like) the garlic and lemon juice, and mix it up. (The Lebanese friend who taught me the recipe said always mix the tahini and lemon juice while the eggplant is hot - it keeps it light colored) Eat it by scooping up with pita bread I just sample while I'm making it - that's how I know how much lemon juice, tahini, etc to add. Oh, and salt to taste. Some people pour olive oil on top, and garnish with parsley.

12 Jul 08 - 02:43 PM (#2387434)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

I've made hummus many times--the tahini-lemon-garlic trio makes anything taste heavenly. :)

13 Jul 08 - 03:11 PM (#2387915)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

Well today I made up a big batch, had some for lunch (very delicious) and portioned out some in freezer bags and put it in the freezer to enjoy this winter when I no longer have fresh eggplant from the garden. I'll let y'all know how it turns out.

13 Jul 08 - 05:23 PM (#2387970)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: GUEST,Dani

Eggplant magic tip: microwaving as you do ensures that it keeps that pretty pearly green-gray color.

Grilling, though, give the baba a magnificent flavor boost... when you have time to do it : )

Dani

13 Jul 08 - 10:14 PM (#2388134)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Q (Frank Staplin)

Baba ganoush is always in the cold (not frozen) shelves of our grocery.
If freezing works or not, please post results. Fresh eggplant now seems to be in the vegetable section year-round.

13 Jul 08 - 10:53 PM (#2388142)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

It's in the vegetable section year-round, but it's only in my vegetable garden this month! When I thaw and enjoy it I'll let you know how it stood up to freezing.

14 Jul 08 - 12:48 AM (#2388174)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Bee

Keep the eggplant recipes coming, please! I love eggplant, but my husband does not, so I indulge while he's away. I'm definitely trying the baba ganoush and the schnitzel.

In return, I offer my eggplant (and other goodies) curry:

2-3 tbls oil, for frying
1 medium onion, diced finely
1or 2 garlic cloves, mashed
1 inch fresh ginger root, finely chopped
1 medium eggplant, peeled, cut in 1 inch cubes
1 stick celery, sliced thin
1 firm apple, diced
2 tbls (or more) good quality curry powder or paste
2 tsp cumin
2 cups chicken stock (or vegetable stock)
2 tbls peanut butter
3 quarters cup coconut milk or cream

Saute gently in oil curry, garlic, ginger, onion, cumin over medium heat. Continue to saute a few more minutes and stir as you add in celery, eggplant and apple. Add stock, simmer until eggplant is nearly tender and liquid reduced by half. Add peanut butter and coconut milk. Continue simmering gently until sauce is thickened a little. Serve with rice.

I vary this recipe by using different fruits and vegetables. I usually cheat to get coconut milk. I put half a cup or more dried unsweetened coconut in a pyrex measuring cup, add milk to the cup mark, then microwave a minute to make it hot. I let this 'steep' until needed, then use a seive to strain the liquid out, pressing with a spoon.

14 Jul 08 - 06:01 AM (#2388264)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Wilfried Schaum

Take the scientific approach: Trial by error. Freeze some small portions and open them one after the other at different times. Dont forget to thaw them. Try the taste. Discuss.

This man uses the glasses of the German producer "Weck" to preserve cooked meals by heating them in water with 90°C for a quarter of an hour.

15 Jul 08 - 03:34 AM (#2389337)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Helen

I've been thinking that if you prepared the egglplant - grill it with the skin on, or cook it in the oven or microwave - then you could freeze the cooked eggplant and then thaw it out as required and make a fresh batch of Baba Ganouj whenever you want.

I used to cook a whole packet of chick peas and freeze what I didn't need so that I could make quick hommous whenever I wanted. Now I tend to use the canned chickpeas because it is easy. The canned ones weren't available in the supermarkets back when I started making Middle Eastern food.

Also, I grill the eggplant to get the smoky flavour, peel off the burnt skin or scoop the flesh from the skin if it holds together well enough, then squeeze the juice out of the flesh, because my recipe book (Claudia Roden: A Book of Middle Eastern Food) says that the juice makes it bitter. Then I blend it up with the other ingredients. I like a swirl of Extra Virgin Olive Oil and a very generous sprinkle of ground cumin powder over the Baba Ganouj.

15 Jul 08 - 02:45 PM (#2389916)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Greengal

I can't imagine baba ganoush tasting good after being frozen. Though it is in the freezer section of the supermarket. Let us know.

A No Worry way to freeze eggplant is to make eggplant parmigan. Fried eggplant, tomato sauce and mozzarella. Nice over angel hair pasta, or vermicelli.

Or if you're worried about the calories; just try sliced eggplant,dusted with egg & flavored bread crumbs and sauted in a non hydrogenated oil of your choice- canola works fine for me.

I have made either recipe , frozen it and eaten it later (if I can resist eating the entire thing lol) and it' always good.

P.S. that curry eggplant sounds tempting too.

PPS- I can't tell you how many times I leave this website hungry ;-)

15 Jul 08 - 06:13 PM (#2390168)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

Look what I found! I was poking around old files this afternoon, and here is a recipe for Chickpea, Eggplant, and Tomato Tarts. It sounds pretty good!

    These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

    1 (1-lb) eggplant
    1 3/4 teaspoons salt
    1/2 cup extra-virgin olive oil
    1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
    1 Turkish or 1/2 California bay leaf
    3 garlic cloves, minced
    1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
    1/2 teaspoon paprika (not hot)
    1/8 teaspoon ground cumin
    1 (15- to 19-oz) can chickpeas, rinsed and drained
    1 teaspoon sugar
    1 1/2 teaspoons black pepper
    1/4 cup coarsely chopped fresh flat-leaf parsley
    6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
    Garnish: fresh flat-leaf parsley leaves, torn into pieces

    Make filling:
    Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.

    Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.

    Make tarts:
    Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.

    Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.

    Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.

    Cooks' notes:
    • Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using.
    • Tarts can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 15 to 20 minutes (while turkey stands, if making).

    Makes 4 vegetarian main-course or 8 to 10 side-dish servings.


I still need to copy out my pork, tomato, and eggplant recipe to post.

SRS

17 Aug 09 - 04:19 PM (#2702466)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: GUEST,Todd

well, what was the result? this years crop is stacking up and we want to know how it fared freezing!

17 Aug 09 - 04:46 PM (#2702490)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

I tried it and Baba Ganoush freezes great. Make it, put it in a zip lock bag in the portions that you normally use, and freeze!

18 Aug 09 - 01:00 AM (#2702847)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

I forgot all about that recipe! I never tried it. I have a backlog of eggplants also. I made two batches of baba ganoush and froze it this weekend. I'll try that recipe this week and let you know.

Did I never do that pork and tomato and eggplant recipe? I'll get that one also this week. Thanks for reviving this thread. (The pork recipe is scrumptous and so easy, but it bakes for several hours, so it isn't one to make when you're in a rush).

SRS

18 Aug 09 - 06:51 AM (#2702969)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: GUEST,Dani

We've been feasting on fried eggplant. Can't imagine anything else when it's so fresh and sweet, but I might shift gears to baba ghannouj this weekend. I'm happy to hear the freezing went well!!

BTW, I thought I was the only one who put it on pasta, with sauce, and melted cheese on top. Yummmmmm.

Dani

18 Aug 09 - 09:41 AM (#2703073)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

Another way I use the eggplant and tomatoes is cut the eggplant into pieces or chunks. Boil spaghetti or pasta and put it aside when it's done - in a colander or something. Then put some olive oil in the pot and fry some onions, garlic and if desired, peppers. Add the eggplant and fry a bit, then add plenty of fresh tomatoes, cut into pieces. Let this cook 15 or 20 minutes or so till the eggplant is softened. (If the eggplant skin is shiny and not blemished, I like to leave the peel on). Then add the pasta back in and mix it up. If you have fresh basil, cut that up and add some. Serve it sprinkled with parmesan cheese.

18 Aug 09 - 10:58 AM (#2703123)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

I'm down to cherry tomatoes right now: I could use those in a dish like this. My fall crop is flowering now.

I brought in six eggplants this morning. I'll be doing something with them soon, so I'll check back with this thread. :)

SRS

18 Aug 09 - 11:00 AM (#2703129)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

Cherry tomatoes work great for this. For the cherries, I just slice them in half. I have some little grape tomatoes too, those I leave whole. I mash the tomatoes a little bit while they are cooking so they release some juice.

18 Aug 09 - 03:13 PM (#2703292)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Stilly River Sage

The skins can be kind of tough. Do you blanch and peel them, or just leave them alone?

18 Aug 09 - 06:33 PM (#2703325)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Maryrrf

I don't mind the skins, so I leave them on. Turns out fine! You can also substitute squash for the eggplant, and sometimes I make it with just tomatoes.

18 Aug 09 - 07:37 PM (#2703389)
Subject: RE: BS: Can Baba Ganoush be frozen??
From: Peace

It's a 'weight watchers' recipe.

Lasagna with eggplant instead of pasta. Make about three layers of whatever you use in your lasagna and bake it for about 45 minutes. (Haven't made one in decades so don't trust me on the cooking time.) I think the oven was at 350-375. The mind is a terrible thing to lose.