Oven-dried eggplants for the winter are an exquisite Italian delicacy. They are served with rice, pasta, potatoes, and added to salads and snacks. They will decorate the festive table and surprise guests. The finished product has a unique taste and aroma. It is also good for health - it reduces cholesterol levels in the blood, improves the functioning of the digestive system, and replenishes vitamin deficiencies.
Features of preparing dried eggplants
Eggplants are cut into cubes or circles, whichever is convenient. Their thickness is a centimeter. Too thin ones will be dry, and thick ones will take a long time to dry.
Place the chopped vegetables in a deep container and sprinkle with salt. Leave for one hour. This will help remove the bitterness from them. They are then washed under cold water. Excess moisture is removed with paper towels. Slice the eggplants together with the peel.
How to select and prepare products
Eggplants should be selected that are mature, without damage or light spots. They should be approximately the same size, but not too big. Preference should be given to late varieties. Vegetables are simply washed and the ends are cut off.
How to cook dried eggplants?
The best dried eggplant recipes include oven-cooked, dehydrator-cooked, oil-cooked, and Italian-style.
In the oven
For 1 kg of eggplant, or as they are also called little blue ones, you will need:
- 120 ml vegetable oil;
- 15 g sea salt;
- 5 g ground black pepper;
- 4 cloves of garlic;
- 3 sprigs of rosemary;
- 5 g each of dried thyme and oregano.
Cooking steps:
- Place the prepared vegetables on a baking sheet greased with vegetable oil. They are sprinkled with salt and spices on top.
- Place in the oven preheated to 100°C. Leave a small gap for ventilation. It should be no wider than a matchbox.
- It will take about 3 hours to dry completely. Then allow time to cool completely.
- Place chopped garlic and disassembled rosemary into needles at the bottom of the sterilized jar.
- Add a little vegetable oil. Lay out a layer of eggplants, cover with spices and oil, repeat the layer. As a result, the eggplants should be immersed in aromatic oil.
Cover the jar with a lid and place it in the refrigerator.After a week, the vegetables can be served.
In the dryer
You can also use a vegetable dehydrator. For 1 kg of blue ones you need to take:
- a pinch of salt;
- 120 ml vegetable oil;
- 7 g each of dried basil and rosemary;
- 5 g paprika;
- a pinch of hot red pepper;
- a couple of cloves of garlic.
Pour boiling water over the prepared vegetables for 5 minutes. They are then placed on a drying tray. Set the temperature to 50°C and the time to 3 hours.
While the vegetables are drying, you need to start preparing the filling. In a separate container, mix the oil and spices, add the garlic passed through a press.
Dried eggplants are placed in a sterilized jar, filled with dressing and closed with a lid, put in the refrigerator. After 12 hours, eat them.
On open air
For drying outdoors, it is necessary to choose young fruits with a minimum number of seeds. Vegetables are washed, dried with a towel and cut into thin slices. They should be approximately 1 cm. Then they are laid out on clean paper and left for a week.
Vegetables must be turned over periodically to ensure they dry evenly. They are covered with gauze on top. For drying, use a dry, draft-free place.
They can also be strung on a fishing line and dried in the shade. Vegetables should not be exposed to sunlight.
In Italian
In addition to 1 kg of eggplant you will need:
- 3 cloves of garlic;
- 2 sprigs of parsley;
- small chili pepper;
- 3 g salt;
- 250 ml 6% vinegar;
- 50 ml olive oil.
Pour vinegar into an enamel container and bring to a boil, place the prepared vegetables in it for 3 minutes. Afterwards they are thrown into a colander and allowed to drain.
Rinse under running water and finely chop parsley, garlic and chili pepper.Lay blueberries and spices in a glass jar in layers and fill with oil. Place in the refrigerator for a month.
In oil
For half a kilo of vegetables you will need:
- 250 ml olive oil;
- 2 cloves of garlic;
- 10 g Provencal herbs;
- 4 g salt.
In this case, already dried vegetables are used. They can be cooked both in the oven and in the dryer. To prepare the filling, pour the oil into a frying pan and heat it well, but do not boil. Add finely chopped garlic to it.
Lay eggplants in a sterilized jar, sprinkle them with spices and salt, and fill them with garlic oil. Cover with a lid and wrap in a blanket. This way the vegetables will gain taste and aroma faster.
Checking readiness
Cooked vegetables are soft and flexible. They should have a dry crust, but remain elastic.
Terms and conditions of storage
Vegetables can be stored in glass containers in the refrigerator for no more than 4 months. Completely air-dried eggplants can be stored in an airtight bag for 9 months.
Before cooking, they are simply soaked in water.
