Freezing baba ghanoush
At this somewhat late date, my eggplants have decided to surprise me and become VERY productive in contrast to their sluggish performance all Summer long.
Since DH and I can only consume so much eggplant parm, moussaka and the other usual suspects, I decided to make baba ghanoush which both of us really enjoy. It turned out better than I could ever have expected.
Question: does baba ghanoush freeze OK? I am not a canner (insufficient patience) and freezing is my only option.