The eggplants are now coming on strong. Time to freeze! The way I do that is I cut them in slices, and layer them in single layers with parchment paper between each layer. Once they are frozen, I put them into freezer bags.
The same method works great for squash and bell peppers (or any other pepper you might want to freeze).
Black beauty eggplant
Right now, dinners from the garden are getting more and more tasty.
Yesterday’s dinner was:
Grilled Eggplant Salad and Feta Tomato Quinoa