Posting this for my mother...
She has way too many Japanese eggplants in her garden right now. We're wondering what her options are for freezing them... I know people typically use the big old eggplants for roasting and making dips, etc., from, but one could also do this with Japanese eggplants, right? And, if so, could she freeze the eggplant mush (as in, roast it and mash it down, but then freeze it to use later in dishes like bhangan bharta, baba ganoush, etc)? Or would this not be something that freezes well?
Any other ideas for ways she could freeze the eggplant and use it at a later time? (I already mentioned things like moussaka to her, but I think she's wondering more if she can freeze the more basic eggplant and decide how to use it at a later date?)