The Secret of A Great Cuisine Unveiled » egg plant http://agape-cookingthechineseway.com/blog Greater knowledge for experienced cooks|The Complete answer for beginners|Simple way and Easy Cook Recipes Sat, 03 Jul 2010 14:30:44 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Aubergines Freeze http://agape-cookingthechineseway.com/blog/2010/01/aubergines-freeze/ http://agape-cookingthechineseway.com/blog/2010/01/aubergines-freeze/#comments Fri, 29 Jan 2010 01:30:54 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=856 Yet Another Related Posts Plugin.]]> The aubergines, or egg plant, needs warmth for fruiting and is little cultivated in Great Britain. Good supplies are now available in many greengrocers, and aubergines are worth freezing to serve as a vegetable or to add to recipes. The aubergines should be medium-sized and mature, with tender seeds or the results may be rubbery in texture. The auberigines should be peeled and cut into 1 inch slices, blanched 4 minutes, then chilled and dried on absorbent paper. The slices should be packed in cartons, with the layers separated by Cellphane. To cook plunge into boiling water 5 minutes. Storage time: 1 year.

For short term storage, aubergines may be cooked before freezing. The peeled slices should be coate in thin batter, or egg and breadcrumbs, then fried in deep fat, well drained and cooled and packed in cartons in layers separated by Cellphane. For serving, they can be heated in a slow oven, or part thawed and deep fried. Do not store longer than 1 month.

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