Baking Eggplants Whole Changes Texture of This Georgian Preserve

Eggplants earn their keep in the Georgian kitchen because they turn tender and nearly creamy under heat, soaking up garlic, tomato and spice without turning to mush. Baking them whole first — instead of frying cubes — keeps the flesh dense, limits oil absorption and prevents the watery texture that thins a winter preserve. Ingredients eggplants tomato paste lemon juice (or citric acid) honey garlic parsley onion vegetable oil Preparation Step 1. Bake the eggplants whole until soft. This preserves their concentrated flavor and firmness, avoiding the overcooked breakdown that often happens when they are stewed. Step 2. Cut the baked eggplants into large chunks. Leave the skin on — it helps the pieces hold their shape.