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  2. How To Store Eggplant So It Stays Fresh And Blemish Free - AOL

    www.aol.com/store-eggplant-stays-fresh-blemish...

    Lanuzza says the best way to keep eggplant for as long as possible is to freeze it. “Eggplant can be frozen if it is cooked first,” he says. “I would recommend that you slice the eggplant ...

  3. Can You Freeze Eggplant? - AOL

    www.aol.com/news/freeze-eggplant-183935274.html

    Plus, our best eggplant recipes. For premium support please call: 800-290-4726 more ways to reach us

  4. How to Freeze 16 Fruits and Vegetables - AOL

    www.aol.com/lifestyle/food-how-freeze-16-fruits...

    By: Carolyn Malcoun I'm a sucker for a good deal. So whenever I see not-so-perfect organic tomatoes for $2/pound or piles of corn at a rock-bottom price, I stock up. Instead of subsisting on a ...

  5. Nukazuke - Wikipedia

    en.wikipedia.org/wiki/Nukazuke

    Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]

  6. Fukujinzuke - Wikipedia

    en.wikipedia.org/wiki/Fukujinzuke

    Fukujinzuke (福神漬) is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The result has a crunchy texture. [1]

  7. Cercospora melongenae - Wikipedia

    en.wikipedia.org/wiki/Cercospora_melongenae

    Eggplant is a commonly grown vegetable in home gardens across the United States with an estimated economic value of $1.2 million USD in 1999, and 5,009 acres harvested in 2012. [10] Because of common garden growing mistakes, Cercospora leaf spot on eggplant is one of the most common fungal infections of eggplant. [4]

  8. 25 Foods You Should Never, Ever Freeze (and Why) - AOL

    www.aol.com/25-foods-never-ever-freeze-175400938...

    20. Mushrooms. Since mushrooms contain a lot of water, when you freeze them raw, the water inside the mushroom cells can form ice crystals. As these crystals expand, they rupture the cell walls ...

  9. List of Japanese ingredients - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_ingredients

    Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.