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 (more…)