Thursday, August 19, 2010

Processing produce, part 2

Onions braided and hung (more in the cellar), tomato sauce reducing and yellow pear tomatoes ready to be sauced, eggplant baked and going into freezer.

Eggplant: I know they may not look so good, but this is how it looks when they have been baked (soaked in salt water first, then dredged in flour--or cornmeal, etc--and baked on a pan drizzled in olive il). I layer them in parchment (or wax) paper, and into a freezer gallon pleated ziploc they go. Eggplant Parmigiana is a favorite Friday dish in our house, especially in Lent: I layer these slices with my tomato sauce and cheese: Mozzarella, fresh Mexican, and a litle Parmesan. Delicious smellwhen it comes out of the oven!

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