Drying eggplant in a fruit dryer. "Blue" in a new version: how to dry eggplant at home

Foreword

dried eggplant- why are they needed and are they so tasty to stock up on this product for the winter? Many people love dishes from them, but in winter it is almost impossible to buy fresh vegetables, or they cost so much that most can not afford. Drying is a way out, and it will take up little space, and you can attach it even on the balcony, even in the pantry, and it is stored for a long time, but then what to do with it?

What do they taste like?

This dried vegetable can be given a completely different taste, depending on how it is harvested. Any are suitable for drying. You can make imitation bacon and enjoy thin crispy slices in winter, which will be a great snack. Here's how it's done.

2 large or 4 small eggplants are peeled and cut into very thin strips. This can be done with a vegetable cutter or a sharp knife. Depending on the size of the vegetable, you can pre-cut it in half or into 4 parts. Next, prepare the marinade:

You need to mix the marinade with chopped vegetables and leave for 2 hours. Then all this is laid out in a dryer, where the future snack should spend about a day at a temperature of 40 ° C. In winter, crispy spicy stripes will perfectly decorate a sandwich, or go as independent dish. In the classic American version of the BLT (Bacon, Lettuce, Tomato) sandwich, they are a great substitute for bacon.

How to dry eggplant for the winter

If the house has a special gadget for drying vegetables, the instructions for it have detailed instructions for both drying time and temperature. Those who have not yet acquired such a device will have to use the oven or dry vegetables naturally. The latter, of course, takes more time, but for those who have a dacha or a spacious loggia, this method is quite affordable.

• The vegetables are pre-washed, the stalks are removed and cut into pieces of the same thickness. The latter is important for uniform drying.
• Eggplant spread on a spacious surface (if dried in the oven, then on a baking sheet) in one layer. There should be free space between the pieces.
• The oven is heated to a temperature of 200 ° C and chopped vegetables are left there for about an hour.
• After that, the temperature is halved, and the fruits are dried for another 4 hours.

When drying in a natural way, a tray with chopped blanks is placed in a calm place, protected from direct sunlight. The process will end no earlier than in 5 days, and you must not forget to periodically turn the pieces on the tray.

Eggplant-mushrooms

Another way to stock up on dried eggplant will end up with a product that is very reminiscent of mushrooms, both in taste (if you add the appropriate seasoning) and in appearance.

Ready-made drying is stored in cloth bags or glass jars. To cook a delicious dish in winter, it is enough to soak them in water for a while, and then cook them in the same way as mushrooms - fry, stew with sour cream, etc. And if you take white varieties of vegetables, or, which are in fresh resemble mushrooms in taste, then no one will actually figure out that these are eggplants.

Blue - for many, this is one of the most beloved summer seasons.

Southerners cannot imagine a summer menu without eggplant sauté and other delicious dishes. Summer flies by quickly, but it doesn't last long!

But you can try to prepare this wonderful vegetable for the future and enjoy blue dishes in the cold season.

In addition to conservation, there is a method for drying eggplant. This method has long been used in the Mediterranean countries, but in our country, housewives have already appreciated the convenience of such a vegetable preparation.

Are the nutrients of eggplant preserved when dried?

Getting started, the housewives are concerned - will the dried ones be useful in the same way as their fresh relatives?

Fresh eggplant contains:

• pectins and fiber;
• organic acids;
• vitamins C, P, provitamin A, vitamins of group B;
• minerals and natural sugars;
• tannins;
• proteins fats carbohydrates;
• calcium and potassium;
• iron, phosphorus and aluminum;
• cobalt, sodium, magnesium and copper;
• manganese and zinc.

It has been scientifically proven that with proper drying (at a moderate temperature) of vegetables and herbs, almost all useful substances are preserved in them. IN dried vegetables concentration useful substances increases due to a decrease in the mass of fruits.

Eating eggplant (dried and raw) contributes to:

• normal functioning of the cardiovascular system;
• cleansing of the arteries, prevents the development of atherosclerosis;
• good kidney function;
• cleansing gastrointestinal tract and bile ducts.

Did you know? Old, overripe blue ones threaten human health, they contain a lot of solanine - and they can be poisoned if eaten in large quantities. To remove solanine, vegetables are cut into rings and soaked for half an hour in salted water, then washed and safely eaten.

Which eggplant is better to choose for drying

In order for the drying process not to be delayed, eggplants of the same size and the same degree of ripeness are chosen. It is best to choose young fruits, they have a softer skin, juicier pulp and not fully formed (smaller and softer) seeds. The skin of the selected fruits should be clean, without damage and stains in color, pale purple.

How to prepare before drying

Before drying, they are washed well under running water, the skin is dried with a kitchen towel, the stem and “ass” of the vegetable are cut off, and then cut in the most convenient way for the hostess. When cutting, you need to remember that, regardless of the cutting configuration, the thickness of the piece should not exceed 1 cm.

Some housewives prefer to peel off before drying, explaining that without a skin, the vegetable does not taste bitter. Such actions are not entirely reasonable, because the blue skin contains many substances and minerals that a person needs.

How best to cut

You can cook many dishes from dried eggplant. At proper preparation it is absolutely imperceptible that dried vegetables were used.

Depending on the dish for which the semi-finished product is made, the method of chopping eggplant is chosen.

1. - used for drying blue ones, from which winter stew, eggplant caviar or sauté will be prepared. Before slicing, the vegetable is peeled with a vegetable peeler. Half an hour before the start of cooking required amount dried cubes are poured with boiling water (2-4 times the volume of dry vegetables) and covered with a lid. In 30 minutes, the vegetables will absorb enough water to restore. They can be used for cooking conventional recipes(as from fresh vegetables).
   
2. - is prepared specially as preparation for winter stuffed eggplant. Before drying, the vegetables are cut lengthwise, seeds and pulp are removed from both halves with a spoon, only the skin and a layer of pulp near it (up to one centimeter) remain. When drying on a thread, such halves are placed at a considerable distance from each other so as not to interfere with the flow of fresh air. To ensure a constant free space between the vegetable halves, spacers from matches or toothpicks are inserted. Dried eggplant halves are stored without removing from the thread, in tightly closed jars or boxes. Before you start vegetable preparations they are soaked in freshly boiled water until completely swollen. The filling for such eggplants can be from a mixture of minced meat, rice and vegetables in various proportions or other ingredients.
   
3. Fashion came from Italy dried whole eggplant. Whole fruits take longer to dry than any type of cut vegetable, although they can be dried using any of the known three methods. Well-dried eggplant retains its taste, easily returns to its original state and is used in the preparation of a large number of dishes (pizza, vegetable pies, pickled vegetable snacks, first courses, etc.).
   
4. Another method of drying blue ones is known, in which vegetables are pre-cooked. Washed and peeled vegetables are cut into rings of medium thickness (0.7 cm -1 cm), placed in a large container and salted well. After that, the eggplants are allowed to settle for 15-20 minutes. Vegetables will release juice, along with which bitterness will leave the fruits. Next, the eggplant is lightly squeezed and washed. Washed blue ones are poured with boiling water and left for 5-7 minutes. After this time, the eggplant rings are taken out of boiling water with a slotted spoon, placed in a saucepan with cold water(to cool), after which they are poured into a colander or sieve and left until the water drains.
   
5. The preliminary preparation is over, then the eggplant rings are laid out on a baking sheet and dried in the oven at a low temperature (50-60 ° C). Drying time takes approximately five to six hours. Before cooking, dry blue rings are soaked for 20 minutes in hot water, after which excess moisture is removed with paper napkins. Next, the vegetable rings are rolled in flour or batter and fried in vegetable oil. The fried rings are laid out on a flat dish, generously sprinkled with grated garlic, pepper, herbs and covered with mayonnaise or grated cheese.
   
6. Cutting into thin strips- used for cooking winter vegetable salads. Vegetables are washed before cutting, the skin is removed or left (at the request of the hostess). For cutting, you can use a grater for Korean carrots or manually cut into long and thin slices. The length of the cut is made arbitrary, and the thickness should not exceed 0.5 mm. Eggplants cut into thin strips are dried only in the oven, on a sheet of paper when room temperature or in an electric dryer. With a natural method, two to three days are enough for complete shrinkage at a temperature of 22-27 ° C. Store dried eggplant straws in bags made of natural fabrics (linen, cotton). Before preparing the salad, dry straws are poured with hot water so that the liquid covers it, cover with a lid and leave for 5 minutes. After that, the excess water is drained, and the swollen vegetables are used for cooking.
   

Important! Dried blue ones can be used to prepare eggplant powder, which is used for breading mushrooms and potato slices, meatballs, cutlets. Mushroom powder from dried eggplant is added to winter soups, sauces and gravies - it adds flavor and thickness to the dish. Blue powder gives the food a light mushroom flavor and aroma. To prepare it, you need to pass the dried blue ones through a meat grinder or blender, the resulting powder is stored in an airtight glass container in a dry place. How to use the powder: to improve the taste of first courses or sauces, just add one teaspoon (per 1 liter of liquid) to them ten minutes before the end of cooking to bread - cutlets or zrazy should be rolled in fragrant powder.

Popular drying methods

Pre-cut eggplants of any configuration are dried in, oven or naturally. When choosing a method, the hostess is guided only by personal preferences and convenience.

On open air

With natural drying:

• cubes (or another type of eggplant cutting) are laid out in a warm, sun-shaded place on a sheet of white paper and dried for 4-6 days. It is recommended to turn the cut cubes twice a day (morning and evening). Well-dried vegetables rattle like wood. In whole dried eggplants, when shaken inside, the seeds rattle like in a baby rattle .;
• cubes (slices, halves, whole vegetables) are strung on a strong cotton thread. The thread should be long so that all the slices fit and the edges of the thread remain free, for which this entire structure is tied to the supports. The thread, with pieces of eggplant hanging on it, is located in the open air, in a draft. In a city apartment, such a bundle with drying vegetables is placed on an open balcony. Direct sunlight should not fall on vegetables, if the balcony faces south, then bundles with eggplant dryers are covered from the sun with newspapers. Blue ones, strung on a thread, dry for 4-7 days (depending on the weather).

Important! It is no secret that in the summer there are a lot of flies and they are lured by their appetizing smell when drying and therefore we recommend covering the eggplants drying in the open air with a gauze cloth. Gauze does not prevent the penetration of air and wind to the drying slices.

In the oven

In the oven, you can dry whole or halved eggplants, as well as cut in any way convenient for the hostess (cubes, rings, plates, straws or bars).

Sliced ​​are laid out on a dry baking sheet in one layer. The oven temperature is set at 40-60 ° C, the oven door in which drying takes place is kept slightly ajar (5-10 cm). During the drying process, moisture is evaporated from the vegetables. The ajar door of the oven is necessary so that the evaporated moisture in the form of steam is removed from the oven.

It may take 3 to 6 hours for the drying process to complete, depending on the size of the vegetables being dried (whole eggplant will take longer to dry than sliced ​​bars). At the same time, up to three baking sheets can be installed in the oven, on which blue ones will dry. The main thing is not to forget to change the baking sheets every half hour, this will ensure the same drying of vegetables on all three levels.

In an electric dryer

For drying eggplants in an electric dryer, recipes are not needed, the drying algorithm is simple: vegetables are washed, if desired, peeled and cut into circles, cubes or cubes (optional). The thickness of the sliced ​​​​slice should not exceed one and a half - two centimeters. The cut pieces are laid out on the trays of the electric dryer. Before loading an electrical appliance, refer to the instructions for the maximum weight per tray, as well as at what temperature and how to dry eggplant in an electric dryer.

When the loading is completed and all the vegetables are evenly distributed on the trays, the temperature recommended for dried eggplants is set, and the device is turned on. The electric dryer is very convenient to use, since the time required for the complete drying of vegetables is set automatically in the device, usually it takes 20-27 hours (depending on the model and power of the appliance).

Did you know? Powdered eggplants are used as a remedy for those who want to quit smoking: when added to food, the blue ones alleviate the suffering of the smoker from the lack of nicotine in the body. This is due to the presence of nicotinic acid in vegetables, which enters the body of the sufferer and partially compensates for the acute shortage of nicotine. Eggplant powder does a great job with the yellow nicotine plaque on the teeth of smokers. For these purposes, it is mixed in a ratio of one to one with toothpaste and the teeth are brushed daily with this mixture.

How to store dried eggplant at home

After the vegetables have dried, they are cooled to room temperature and laid out in convenient portions for a long time. You can store such dried vegetables in well-closing glass jars, in boxes with thick lids made of thick cardboard, in small bags made of cotton or linen. Sealed containers with drying can be placed in kitchen cabinets, and fabric bags are hung in a dry room with a moderate temperature (in the pantry).

In the fall, many people think about how to save eggplant for the winter. They are harvested in different ways: in the form of conservation, eggplant caviar even freeze. A less rare way of harvesting eggplant is drying, although at the same time the vegetable retains a large number of useful substances. In our country, this method of harvesting "blue ones" is not very common, but in Turkey or Italy, dried eggplants can always be found in stores.

You can dry eggplants as well as carrots, dill and parsley in a city apartment. This process is not at all complicated and everyone can choose the most convenient method for drying the "blue ones" for themselves.

How to dry eggplant?

Only ripe eggplants are suitable for drying, without damage and signs of decay. It is advisable to choose fruits with a thin skin, and in overripe the flesh becomes hard, the seeds are large, so these eggplants are not suitable for drying for the winter.

You can make dried eggplants with different tastes from eggplants, using special marinades and spices for this. If desired, gourmets can make bacon-flavoured dried eggplant and serve thin strips as a snack in winter.

Before cooking, dried eggplant should be soaked in water and then cooked like mushrooms.

Dried eggplant "meat"

4 small fruits or 2 large ones, peeled and cut into thin strips. For convenience, they use a sharp knife or use a special nozzle on a vegetable cutter. If the eggplant is very large, the strip can be further cut into 2 or 4 parts.

Now you need to prepare the marinade, for which half a glass is mixed in a separate bowl olive oil, a third of a glass soy sauce or apple cider vinegar, 2 tablespoons honey, a quarter teaspoon cayenne pepper and a teaspoon paprika.

Prepared eggplants are poured with marinade and left for 2 hours. Next, the strips are blotted with paper towels and laid out in an electric dryer. At a temperature of 40 degrees, eggplant strips are dried for about a day. Dried eggplants are ready when they have a characteristic crunch.

Dried eggplant "like mushrooms"

Eggplants cooked for the winter taste very much like mushrooms, and appearance sometimes misleading.

For this drying method, only young eggplants are suitable, which contain a minimum of seeds. The washed fruits are peeled and cut into thin circles. The blanks are carefully strung on a thread and laid low on a baking sheet.

How to dry eggplant in this form? Just. The oven is heated to 160 degrees and the eggplant is kept for about 10 minutes, no longer. Next, the low eggplants are removed from the oven and hung in a dry place for final drying.

Dry eggplant should be poured into glassware or cloth bags.

Salted Dried Eggplant

Eggplants can be dried with food pretreatment. The peeled fruits are cut into rings of medium thickness and sprinkled with salt, leaving them for 15 minutes. This is the standard way to remove excess bitterness from the pulp.

Next, the eggplants are laid out on a baking sheet and sent to dry in the oven, keeping them for 5 hours at a temperature of 60 degrees.

For consumption, such dried eggplants are soaked in water, after which they are fried.

How to dry eggplant in an electric dryer or oven?

If the house has an electric dryer, it will not be difficult to stock up on a sufficient amount of dried eggplant. The instructions for such a device have detailed information about the method, temperature and time of drying.

In the oven, eggplants dry a little differently. First you need to prepare the fruits, for which they are washed, dried with a towel and the stalks are cut off. Next, the “blue ones” are cut into slices of the same thickness. This is important so that the workpiece dries evenly during drying.

Slices of eggplant are laid out on a baking sheet so that they are freely located over the entire surface. The oven is preheated to 200 degrees and a baking sheet with a workpiece is placed in it. After an hour of drying, the temperature is reduced by half and kept for another 4 hours.

How to store eggplant dried in an electric dryer or oven? It is best to put them in a glass container with a lid, which will preserve the natural taste. If dried eggplants are stored in cloth bags, they are kept away from strong-smelling foods.

Dried eggplant outdoors

As in the previous drying methods, eggplants need to be prepared - thoroughly washed and dried. The pulp is cut into thin strips (the stalk is removed) and laid out on a baking sheet so that the slices lie without touching each other. The baking sheet is placed in a place protected from the sun, where there are no drafts. For uniform drying, eggplants should be turned over, and the curing process itself will take about 5-6 days. To prevent dust and other debris from getting on the eggplant during drying, the baking sheet is covered with gauze in one layer.

Cutting eggplant for drying

How to cut eggplant before drying depends on what dishes will be prepared from such a preparation.

• Cutting into cubes.
  If in winter you cook caviar or stew from dried eggplants, the fruits are cut into small cubes for drying. Such a blank dries well at room temperature for 3-4 days. Faster drying will be in the oven, which will take only 4 hours.
• Eggplant straw.
  This is the optimal form of eggplant for salads and soups. Peeled eggplants are rubbed on a grater with large holes and the resulting mass is laid out in a thin layer on clean paper or cloth. Store such a blank in fabric bags away from products with a strong aroma.
• Drying eggplant halves.
  In Turkey and Italy, this form of eggplant is used for stuffing stuffing. For drying, the pulp is cut out from each half, leaving a wall 0.5 cm thick.
• Drying whole eggplant.
  In this case, small fruits are used that are kept outdoors for a long time. In a well-dried eggplant, the sound of seeds is heard inside when shaken.

We dry eggplants for the winter - video

Eggplant is a vegetable loved by many, from which you can cook a lot of delicious and healthy meals. However, the eggplant ripening season is limited to the summer and autumn months, and the vegetable cannot be stored in its natural form for a long time and begins to deteriorate. To please yourself delicious meals with the addition of eggplant at any time of the year, you can prepare eggplant for future use by drying. This method is still not widely used in our country, but it is used with pleasure in other countries, for example, in Italy and Turkey. Regardless of the drying method, ripe, spotless fruits of small size are selected, in which the seeds have not yet had time to become very large.

Depending on the dishes in which the eggplant is supposed to be used, there are several ways to dry it.

To prepare stew, eggplant caviar, we recommend drying it in small cubes. To do this, eggplants are peeled and cut into pieces. You can then dry the eggplant naturally at room temperature for 3-4 days, avoiding direct sunlight and periodically turning the slices over. Or, dry the eggplant cubes faster in the oven or dryer at a low temperature - about 50-60 degrees for 4-5 hours. Dried eggplant cubes are best stored in a dry place in cotton or linen bags. Before cooking, soak the dried slices in warm water for 30-40 minutes, and then cook your favorite dishes in the usual way. summer recipes.

To prepare salads, you can dry the eggplant with straws. To do this, eggplants need to be peeled and grated on a coarse grater. Then dry by simply laying them out on a clean cloth or paper. Eggplant straws dry very quickly, in just a couple of days. It is also best to store dried straws in linen bags.

In Italy and Turkey, for example, the method of drying eggplant halves is very common. Then such home-dried eggplants are used for stuffing meat stuffing. Eggplants are cut across into 2 halves, then the middle is carefully cut out of them, only a layer of pulp near the skin about 0.5-0.7 cm thick is left. Then we string the resulting eggplant halves on a thread so that they do not touch each other, and dry in the sun . In order for the eggplant to dry faster, you can insert toothpicks inside as spacers. Eggplants dried in this way are stored on a thread in a dry room. Before stuffing dried eggplants, it is necessary to pour over them with boiling water.

And the Italians like to dry small fruits right in their entirety. Drying of eggplants is carried out in the open air for a long time, until the eggplant becomes light. If you shake a properly dried eggplant, you will hear the sound of rattling seeds that have separated from the pulp. If necessary, such dried eggplants after soaking are used in Italy for the preparation of many dishes.

There is also a method of drying eggplants with preliminary food processing. Eggplants are washed, peeled, cut into not very thick rings and salted for 15 minutes. At this time, excess bitterness will leave the eggplant. Then the eggplants are washed with water from excess salt and dipped in boiling water for 5-7 minutes. Cool eggplant rings under cold water, discard on a sieve and allow excess moisture to drain. Then the eggplants are laid out on a baking sheet and dried in the oven at a temperature of 50-60 degrees for 5-6 hours. Such dried rings if necessary, soak in water, and then fry. When adding garlic and herbs, you get a tasty and unusual for winter period dish.

Thus, with the help of dried eggplant, you can diversify winter table delicious and healthy meals.

Eggplant is a vegetable that is useful and necessary for the human body. Rich in trace elements and vitamins. Eggplant dishes are an unusually tasty product.

The desire to eat eggplant fresh throughout the long winter is natural and justified. However, this wonderful vegetable does not keep as well as other vegetables. It cannot be attributed to vegetables with a long shelf life. Many people wonder how to store eggplant at home. If certain and important requirements are met, it is possible to preserve them for a long time.

Selection of eggplants for storage

Great attention must be paid to the selection of fruits so that they remain fresh for as long as possible.

You should choose the youngest eggplant, with a smooth and elastic skin. The fruits should have a deep purple color, be shiny in appearance, without damage and mold.

Size preference should be given to the heaviest fruits. In no case should overripe eggplants be laid for long-term storage, as they deteriorate faster. To check, just press a little finger on the fruit to check the ripeness. If the hole remains, you must immediately eat or process the vegetable.

Preparing for storage

Preparing eggplant for storage is a painstaking and troublesome process. Most suitable for long-term storage are late-ripening eggplant varieties. They are harvested before frost in dry weather.

This will protect the fruit from fungal infection. The fruits must be cut with a sharp knife, leaving about three centimeters at the stem.

With such a cut of the stalk, the fruit will not dry out for a long time, and will not be susceptible to infection. Eggplants are not washed before storage, but wiped with a dry cloth or paper towel. The fruits must be dried after harvest, but not in the sun, as their action leads to the formation of solanine, which is hazardous to health.

The temperature for storage should be from plus 3 to minus 5 degrees. The maximum temperature is plus 10 degrees. At the same time, it is necessary to monitor the humidity, which should not exceed 75 to 85 percent. It is very important to adhere to these conditions to ensure longer storage.

Different ways to store eggplant at home

dark place

A dark place for storing fruits is a cellar, basement and pantry.

Eggplant must be put in a cardboard box. At the same time, when laying, they must be separated from each other with paper partitions, you can also use hay or straw, if you have it. It is advisable to lay out from one to three layers, since insufficient air circulation can lead to the fact that the fruits begin to deteriorate, or mold will appear on them. After two weeks, the eggplants must be sorted and the litter changed. To do this, remove spoiled fruits, if any. Then re-shift, also separating them with partitions, and leave for long-term storage.

There is another unique storage method - it is to cover the fruits with wood ash. Before falling asleep, it is necessary to put eggplants in a deep box, preferably wooden, and store at a temperature of plus 7 degrees.

How to hang an eggplant- this is the most original version storage. For this, a regular mesh is used, in which the fruits are laid, then the mesh is stretched and fixed.

How to store fresh eggplant at home

After that, the eggplant must be arranged in one layer. The temperature with this option should be maintained up to plus 3 degrees. It is also necessary that the room has access to air.

Drying eggplant

There are two ways to dry eggplant: artificial and natural. In order to dry the fruits in a natural way, you need to wash them in advance. Then you can either whole, or cut into pieces, and dry in the open air. You can spread the eggplants at a distance from each other, on an oilcloth or baking sheet. The main thing is to make sure that the sun's rays do not fall. Also, another option is to string pieces of fruit on a fishing line or thread, and hang them in a well-ventilated place, you can even leave them outside.

Artificial way of storage- this is the most fast way. It consists in drying eggplants in the oven. The fruits, crushed into medium pieces, are laid out on a baking sheet, and dried at a temperature of plus 50 degrees for 6 hours. Then, the eggplants are taken out of the oven and allowed to cool for about one hour. Dry condition needs to be checked. if you still need to dry it, the fruits are sent back to the oven, but the cooking time is reduced to two hours. Dried fruits can be stored in a container or dry bag.

Freezing in the refrigerator

Freezing eggplant is the fastest and easiest way to store it. When frozen, the fruits do not lose their qualities, both useful and taste. At the same time, eggplants can be cut into any size. In the refrigerator, eggplants are in plastic bags.

A few tips before freezing:

So that the eggplant does not taste bitter, you need to sprinkle it with salt for 20 minutes, and then rinse with water;

To save rich taste, it is necessary to pour over the chopped fruits alternately, first with boiling water, and then with cold water.

With proper storage, you will get the most delicious and perfect fresh eggplant.

Dried eggplant at home

But did you know that you can enjoy the delicious taste of dried eggplant even at home and it’s not at all necessary to go to Italy? Having prepared such a delicacy, you can surprise your guests original dish. We present you several recipes for dried eggplant at home. They can be added to various salads, appetizers, as well as serve with rice and pasta.

Dried eggplant in the oven

Ingredients:

Cooking

Wash the eggplant, pat dry and cut into small pieces. Then put the vegetables in a saucepan, add salt and mix. Leave for exactly one hour so that all the bitterness comes out of the eggplant. Now we wash them again and dry them on a napkin. Preheat the oven to 100 degrees and put the vegetable on a baking sheet greased with olive oil. Sprinkle with spices, add oregano and thyme. We leave it in the oven for 4 hours, and then put it in sterilized jars, add a little oil and close the lids.

Dryer Dried Eggplant Recipe

Ingredients:

• eggplant - 1 kg;
• vegetable oil;
• spices;
• garlic - 2 cloves.

Cooking

Wash the eggplant, dry and cut into cubes. Place them in a deep bowl and season well. Stir and leave the vegetables for 1 hour so that all the bitterness comes out of them. Then rinse again with cold water and lay out on a clean napkin. After that, we send the vegetables to the dryer and leave for 9 hours. Drying time depends on the thickness of the sliced ​​eggplant. At the bottom of the jar, pour a little oil, put a few cloves of garlic and fill it with eggplant. Add more oil, close the lid and store in the refrigerator.

Korean Dried Eggplant

Ingredients:

Cooking

Dried eggplant pour boiling water and leave for 15 minutes. Heat the oil in a frying pan, throw in the chopped garlic, ground coriander and fry for 1 minute. Then add eggplant, onion, chopped in half rings and pepper. Saute everything for a few minutes, and then pour in the vinegar and soy sauce.

"Blue" in a new version: how to dry eggplant at home?

Remove from heat, cool, add carrots and stir.

Eggplant can be soaked before drying. To do this, you need to wash the berry, cut it into rings, sprinkle with salt, and after a while wash off the resulting juice, squeeze the eggplant and put it on the dryer trays. Another way is without soaking. The eggplant is washed, cut into rings or half rings and dried immediately. When such an already dried eggplant is prepared for further processing, it is poured warm water, into which all the bitterness contained in it "falls out". It remains only to wring it out - and in appearance it becomes like freshly washed.

How to dry eggplant

Oven dried eggplant

Eggplant chips

Slice the eggplant into long thin strips. Prepare the marinade: 100 grams of olive oil 50 grams of soy sauce or apple cider vinegar 2 tablespoons of honey cayenne pepper, paprika to taste. Dip the eggplants in the marinade and keep them at room temperature for at least 2 hours. After that, dry them with napkins and put them in an electric dryer.

How to keep the maximum amount of vitamins in eggplant

At a temperature of 40 degrees, eggplant chips are dried for about a day. This can be recognized by the characteristic crunch of the plates.

07/02/2017, 331 views.

Like it or not, but an electric dryer is a very useful thing in the house. With it, you can easily dry vegetables, fruits, herbs, berries and even mushrooms for the winter. And so that the process of preparing food for the winter gives you pleasure, let's figure out what how to dry in electric dryer.

The household electric dryer is suitable for drying various vegetables, fruits, berries, mushrooms, herbs, meat and fish. The result is an excellent preparation for the winter or a beer snack (if it is meat and fish). Ask what can be done with dried vegetables? From dried vegetables, you can cook borscht, soup and even cook stew. The taste of the dishes will be the same as with summer products.

How to dry eggplant for the winter.

That is why many housewives like to dry food and store it until winter.

How to dry fruits and berries

In general, for drying fruits (apples, pears, peaches, bananas, nectarines, plums, apricots), there are such rules: clean and chopped fruits must be lay out in one layer on pallets and leave to dry at 60-70 degrees. Drying time depends on the juiciness of the fruit, in general it takes at least 8 hours. At the same time, we recommend that you turn off the dryer from time to time so that the fruit cools to room temperature. Since fruit dries the fastest on the bottom tray, it is necessary to swap tiers from time to time.

With berries it is a little more difficult than with fruits. If the fruit is cut into pieces enough, then berries must be dried whole and the result does not always live up to expectations. So, in an electric dryer, you can dry raspberries, blackberries, currants, strawberries, cherries, blueberries, cranberries, strawberries. For drying berries, a temperature of 55 degrees is required.

Berries dry much longer than fruits due to the large amount of juice in them and the dense skin. For the same reason, you have to fiddle a lot with some berries during the drying process. So, currant is considered the most capricious, which literally boils in the dryer, and does not dry. Pitted cherries will also be capricious. Since the berries dry unevenly, from time to time you have to choose dry ones, and leave the rest to dry further.

Delicious after drying watermelon and melon. Kids just love these treats! Peel the pulp of watermelons and melons from the peel, remove the seeds. Next, the pulp must be cut into pieces 5 mm thick and spread out on pallets. Tumble dry at 55 degrees. It will take about 10 hours for a melon to dry, and a day for a watermelon.

How to dry vegetables

Now let's talk about vegetables. There are also some drying rules that must be observed here, so we will divide all vegetables into roots and fleshy fruits. Roots (carrots, beets, parsnips, parsley, celery) are ideal for preparing dry dressing for borscht, soup, various sauces.

Peel the roots and grate them on a coarse grater.

Put different roots on each pallet and set to dry at 65 degrees. dry vegetables put in a jar and store until winter. Dried peppers and onions can be added to the roots to prepare an aromatic mixture.

Tomatoes, peppers, eggplants, zucchini, cucumbers have to be dried in different ways, since their flesh is different. So, bell pepper dried at 50 degrees. Before drying, cut the tomatoes and remove the seeds with a spoon. Eggplant and zucchini must be cut into 6 mm slices, and cucumbers into 12 mm slices.

Very easy to prepare in an electric dryer greenery. It dries very quickly and retains its fragrance. Dill is used to dry herbs. green onion, parsley, basil, celery, etc. We recommend that you dry not only greens, but also garlic.

The electric dryer is good because you can not only dry it, but also dry it. They turn out great dried bananas, nectarines, figs, kiwi, pumpkin, pears, peaches. As a result, you will have something between dried fruits and candied fruits. Dried fruits (except bananas) require sugar syrup, in which the selected fruits are either boiled or soaked. Drain the fruit in a colander, then transfer to the dryer and dry until tender.

Another preparation option - pastille in an electric dryer.

Marshmallow can be made from the puree of various fruits, and it dries very quickly. Using an electric dryer for marshmallow - perfect option for housewives whose oven does not keep the temperature below 100 ° C. We advise you to prepare adjika in the same way as marshmallow. It turns out more delicate and spicy in taste. Perfect for making pasta and as an appetizer for beer.

In the fall, many people think about how to save eggplant for the winter. They are harvested in different ways: in the form of conservation, eggplant caviar, even frozen. A less rare way of harvesting eggplant is drying, although a large amount of useful substances is retained in the vegetable. In our country, this method of harvesting "blue ones" is not very common, but in Turkey or Italy, dried eggplants can always be found in stores.

Video: Eggplant Harvesting. I'm cooking

You can dry eggplants as well as carrots, dill and parsley in a city apartment. This process is not at all complicated and everyone can choose the most convenient method for drying the "blue ones" for themselves.

How to dry eggplant?

Only ripe eggplants are suitable for drying, without damage and signs of decay. It is advisable to choose fruits with a thin skin, and in overripe the flesh becomes hard, the seeds are large, so these eggplants are not suitable for drying for the winter.

Video: Harvest spicy eggplants for the winter - Everything will be good. Issue 663 dated 09/02/15

You can make dried eggplants with different tastes from eggplants, using special marinades and spices for this. If desired, gourmets can make bacon-flavoured dried eggplant and serve thin strips as a snack in winter.

Before cooking, dried eggplant should be soaked in water and then cooked like mushrooms.

Dried eggplant "meat"

4 small fruits or 2 large ones, peeled and cut into thin strips. For convenience, they use a sharp knife or use a special nozzle on a vegetable cutter. If the eggplant is very large, the strip can be further cut into 2 or 4 parts.

Video: The easiest way to dry eggplant at home

Now you need to prepare the marinade, for which, in a separate bowl, mix half a glass of olive oil, a third of a glass of soy sauce or apple cider vinegar, 2 tablespoons of honey, a quarter teaspoon of cayenne pepper and a teaspoon of paprika.

Prepared eggplants are poured with marinade and left for 2 hours.

how to dry eggplant at home

Next, the strips are blotted with paper towels and laid out in an electric dryer. At a temperature of 40 degrees, eggplant strips are dried for about a day. Dried eggplants are ready when they have a characteristic crunch.

Dried eggplant "like mushrooms"

Eggplants cooked for the winter taste very much like mushrooms, and the appearance is sometimes misleading.

Video: Eggplant for future use

Drying eggplant in an electric dryer

Eggplant can be soaked before drying. To do this, you need to wash the berry, cut it into rings, sprinkle with salt, and after a while wash off the resulting juice, squeeze the eggplant and put it on the dryer trays.

How to store eggplant in the apartment and cellar

Another way is without soaking. The eggplant is washed, cut into rings or half rings and dried immediately. When such an already dried eggplant is prepared for further processing, it is poured with warm water, into which all the bitterness contained in it "falls out". It remains only to wring it out - and in appearance it becomes like freshly washed.

Dried eggplants can be boiled in salted water and added to carrots - it turns out very tasty: Or you can fry a little and make a salad with garlic and mayonnaise - the eggplant in this dish will resemble mushrooms. Dried eggplant is prepared very quickly, but it is stored for a long time and does not take up much space.

How to dry eggplant

To begin with, a thin layer of skin is removed from them. After that, the fruits are cut into such circles, then strung on a string. Now they are placed on a completely dry baking sheet and immediately put in the oven (160 gr.) For ten minutes. Then they are removed to dry in a dry place, but already in limbo. As soon as the fruits are thoroughly dry, they are cleaned in glass jars, it is possible in canvas bags.

And preparing dried eggplant is very easy. In winter, just pour eggplants in fresh water, and when they get wet, immediately stew with sour cream, as if you had ordinary mushrooms.

Outdoor dried eggplant

It is advisable to choose eggplants of the same size, and not very ripe, in which there are not so many seeds. Cut the eggplant into long strips, pierce with string, and hang them outside to dry. Eggplants dry quickly, and after 3-5 days they will be ready for long-term storage.

Oven dried eggplant

Eggplants are washed, cut into slices and sprinkled with salt. Now they need to be given time to rest and release bitterness. After an hour, the eggplants are washed, salted a little, sprinkled with spices, add a little vegetable oil and mix. Lay them out on a baking sheet, or on an electric dryer tray. In the oven, the temperature is set to 120 degrees, and when drying, the door is left slightly ajar. Drying will take about 3 hours.

For cooking meat dishes, caviar, baking, eggplant should be cooled and poured into glass jar. In winter, all you need to do is soak dried eggplant for 2 hours in water, and they will return to almost their original appearance. In any case, this will be enough for making stews, or even stuffing eggplant.

Eggplant chips

Slice the eggplant into long thin strips. Prepare the marinade: 100 grams of olive oil 50 grams of soy sauce or apple cider vinegar 2 tablespoons of honey cayenne pepper, paprika to taste. Dip the eggplants in the marinade and keep them at room temperature for at least 2 hours. After that, dry them with napkins and put them in an electric dryer. At a temperature of 40 degrees, eggplant chips are dried for about a day. This can be recognized by the characteristic crunch of the plates.