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Freezing baba ghanoush

Posted by tomtuxman 6bNY (My Page) on
Thu, Sep 10, 09 at 12:10

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.

Follow-Up Postings:

RE: Freezing baba ghanoush

It thaws out pretty close to the original, but separates out a bit. You can re-whir it in a food processor, re-incorporating it all.

I haven't done it, but I'd be tempted to roast the egg plant, whir it up with lemon juice, and freeze that, and then when you thaw it, add tahini, garlic, olive oil, and what ever other spices, and whir all that up. It would likely taste fresher.

RE: Freezing baba ghanoush

Lots of garlic in that!!

RE: Freezing baba ghanoush

I roast the eggplant, scoop it out and pack it into freezer containers. Then defrost and make the baba ganoush as desired when I'm ready.

It tastes better that way.

I have frozen excess baba ganoush, but it lost some flavor in the freezer.

RE: Freezing baba ghanoush

IMO it freezes just fine. Like david said, it separates a little when defrosted, but I just stir with a spoon and it's fine. I often add a little more lemon juice when I thaw it just to "brighten" it a bit.

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