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Subject: Market Farming
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- From: Don Maroc <maroc AT islandnet.com>
- To: Market Farming <market-farming AT franklin.oit.unc.edu>
- Subject: Re: Oriental eggplant
- Date: Sun, 21 Jul 2002 16:53:59 -0700
Pam Dawling, thanks for the eggplant suggestions. We have been canning
ratatouille but would like something that better preserves the integrity of
the eggplant. Is the eggplant parmesan cooked or uncooked when frozen?
and, excuse my ignorance, what is Baba Ganouj?
Don Maroc
Vancouver Island, Canada
> Don,
> We've had success with frozen eggplant parmesan, frozen
> Baba Ganouj, and frozen (maybe canned too ) ratatouille, which is
> a mix of eggplant, zucchini, peppers, tomatoes, herbs.
> Pam Dawling, Twin Oaks, Virginia
>
>
>
-
Oriental eggplant,
Tom Anslow, 07/14/2002
- <Possible follow-up(s)>
- Re: Oriental eggplant, Joan Vibert, 07/14/2002
- Re: Oriental eggplant, Alex McGregor, 07/14/2002
- Re: Oriental eggplant, Don Maroc, 07/16/2002
- Re: Oriental eggplant, Janet Bachmann, 07/16/2002
- Re: Oriental eggplant, Ken Bezilla, 07/16/2002
- Re: Oriental eggplant, pam, 07/16/2002
- Re: Oriental eggplant, Don Maroc, 07/21/2002
- Re: Oriental eggplant, pam, 07/21/2002
- Re: Oriental eggplant, Ken Bezilla, 07/21/2002
- Oriental eggplant, Alliums, 07/22/2002
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