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I'd give it a try. I think the eggplant is the "problem" but this link talks
Joined: Aug 15, 2007
Posted to Thread #29619 at 6:36 am on May 11, 2017
about freezing baba ganoush and why it can work. I'd have some extra cilantro to add when serving. That will lose its oomph. It might separate a bit, but stir it up.
ggplant as a stand-alone dish doesn't respond well to freezing. With porous, spongy flesh combined with natural tannins, you inevitably end up with a thawed piece of mushy vegetable matter with a bitterness that overtakes its nuanced flavor. But prepared eggplant dishes like baba ghanoush can handle it. The lemon juice in baba ghanoush neutralizes the tannic bitterness and preserves color, and, since it already has a pureed or mashed consistency, you won't notice a change in its texture after thawing.
Other messages in this thread:
- 29619. How to prep for Richard's Moroccan veggie dip? [LINK] - Anna_X - 5:42pm on 05/07/17 (6)
- Anna, I do not think you would peel the eggplant. it roasts then blackens with the rest of the veg [NT] - CathyZ from Kauai - 6:19pm on 05/07/17
- That info would help wouldn't it... - Richard in Cincy - 12:33am on 05/09/17
- OMG, THIS IS GOOD! - Anna_X - 11:55pm on 05/09/17
- I would say no. Seems to me it would be watery and too mushy if frozen [NT] - CathyZ from Kauai - 11:48am on 05/10/17
- I'd give it a try. I think the eggplant is the "problem" but this link talks - Charley - 6:36am on 05/11/17
- Don't be shy, Anna. Tell us how you really felt about it [grin!] [NT] - MarilynFL - 1:40pm on 05/16/17