Does anyone know how best to preserve eggplant?
I’ve looked at cooking it in a sauce.
Steaming in the microwave & then freezing.
Breaded and frozen for frying.
Last year I canned it in one of those Italian tomatoes things.
That Excaliber looks wonderful.
Red and I have both tried various methods for preserving eggplant. Breaded and frozen didn't turn out well ... the texture was awful. Blanching and freezing produced a mushy mess when thawed. I've pinged Red to see if he ever did anything that worked. The only thing I haven't tried is pressure canning in jars. If I raw pack it, it might produce something that could be dried off, breaded and fried. I'll update if I come up with anything worth a darn.