Fans of the eggplant really suffer in the winter when this vegetable is not. And lo! how to stock up on eggplant for the winter? To cook any winter evening with a tasty dish or to decorate your holiday table?
|Cooking time 30 minutes||Number of servings -|
Eggplant wash, cut off the stem.
Slice them lengthwise thin plates "tongues".
Fry both sides in vegetable oil, lay on a napkin to get rid of unwanted fat.
Fried "tabs" to put in a single layer on a tray or dish and put in the freezer.
When the eggplants are frozen, remove them from the tray and lay the pile.
So batches to freeze "tabs", add up all of the pile and wrap in plastic bag or in plastic wrap.
Store in the freezer.
When needed, remove from freezer, put on a dry pan, over low heat, allow them to thaw and cook delicious eggplant rolls stuffed with your favorite filling.