It's a very filling dish which doesn't spare the calories, but is worth trying. When you taste it, you will discover a new world of flavors.
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1.
Broil or grill the eggplants until the core is soft. Then peel or remove the core with a spoon. Strain off the core.
2.
With a stainless or ceramic knife mince (cut in small pieces) the core of the eggplants, then put them in small amounts (about half kilogram) into small plastic bags.
3.
Keep in the freezer until use and defrost before use. It is ideal for preparing eggplant salad.
