My eggplant plants have been bountiful this season, so I was eager to create a preservation recipe that is easy and delicious, so I created this eggplant puree/mash!

I’ll freeze what I don’t enjoy fresh, and am excited to add this to winter dishes. My first dish to try will be an easy weeknight sheet tray bake of roasted veggies and protein, and I’ll use the eggplant puree/mash as a base for a luscious textural element. I also want to try using this puree as a topping for a Shepard’s Pie-style casserole, yum!

Recipe below is available to Garden to Kitchen subscribers: