Dried eggplant in the oven for the winter: 5 best cooking recipes

Dried eggplant for the winter - an exquisite Italian delicacy. They are served with rice, pasta, potatoes, salads and snacks. They will decorate the festive table, surprise guests. The finished product has a peculiar taste and aroma. It is also good for he alth - lowers blood cholesterol levels, improves the functioning of the digestive system, replenishes vitamin deficiencies.

Features of Dried Eggplant Cooking

Eggplants are cut into sticks or circles, whichever is more convenient. Their thickness is a centimeter. Too thin will dry out, and thick ones will take a long time to dry.

The cut vegetables are placed in a deep bowl and sprinkled with s alt. Leave for one hour. This will help take the bitterness out of them. They are then washed under cold water. Excess moisture is removed with paper towels. Cut the eggplant with the peel.

How to select and prepare foods

Eggplants should be selected when ripe, without damage and light spots. They should be about the same size, but not large. Late varieties should be preferred. Vegetables are simply washed and cut off the ends.

How to cook dried eggplant?

The best dried eggplant recipes include oven, dryer, oil and Italian style.

In the oven

For 1 kg of eggplant, or as they are also called blue ones, you will need:

• 120 ml vegetable oil;
• 15g sea s alt;
• 5g ground black pepper;
• 4 garlic cloves;
• 3 sprigs of rosemary;
• 5g each of dried thyme and oregano.

Cooking steps:

1. The prepared vegetables are laid out on a baking sheet greased with vegetable oil. They are sprinkled with s alt and spices on top.
2. Place in the oven preheated to 100°C. Leave a small gap for ventilation. It should be no wider than a matchbox.
3. It will take about 3 hours to completely dry. Allow time to cool completely.
4. At the bottom of a sterilized jar, chopped garlic and rosemary sorted into pins and needles are placed.
5. Add some vegetable oil. Spread a layer of eggplant, cover with spices and oil, repeat the layer. As a result, the eggplant should be immersed in fragrant oil.

The jar is closed with a lid and put in the refrigerator. A week later, vegetables can be served.

In the dryer

You can also use a vegetable dryer. For 1 kg of blue ones you need to take:

• a pinch of s alt;
• 120 ml vegetable oil;
• 7g each of dried basil and rosemary;
• 5g paprika;
• a pinch of hot red pepper;
• a couple of cloves of garlic.

Prepared vegetables are poured with boiling water for 5 minutes. After they are laid out on a dryer 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. Oil and spices are mixed in a separate container, garlic passed through a press is added.

Dried eggplants are placed in a sterilized jar, filled with dressing and covered with a lid, put in a refrigerator. After 12 hours, eat them.

Outdoor

For outdoor drying it is necessary to choose young fruits with a minimum number of seeds. Vegetables are washed, wiped with a towel and cut into thin slices. They should be approximately 1 cm. After they are laid out on clean paper and left for a week.

Vegetables must be turned over periodically so that they dry evenly. From above they are covered with gauze. Use a dry, draft-free place for drying.

Also they can be strung on a fishing line and dried in the shade. Vegetables should not be exposed to sunlight.

Italian style

Besides 1 kg eggplant you will need:

• 3 garlic cloves;
• 2 sprigs of parsley;
• a small chili pepper;
• 3g s alt;
• 250 ml 6% vinegar;
• 50ml olive oil.

Vinegar is poured into an enameled container and brought to a boil, prepared vegetables are placed in it for 3 minutes. After they are thrown into a colander and allowed to drain.

Rinse under running water and finely chop the parsley, garlic and chili. Blue and spices are laid out in layers in a glass jar, poured with oil. Put in the refrigerator for a month.

In oil

For half a kilo of vegetables you will need:

• 250 ml olive oil;
• 2 garlic cloves;
• 10g Provence herbs;
• 4g s alt.

In this case, already dried vegetables are used. They can be cooked both in the oven and in the dryer. In order to prepare the filling, the oil is poured into the pan and heated well, but not boiled. Finely chopped garlic is added to it.

Lay eggplants in a sterilized jar, sprinkling them with spices and s alt, pour garlic oil. Close the lid and wrap in a blanket. So the vegetables will gain flavor and aroma faster.

Check readiness

Ready vegetables are soft and pliable. They should have a dry crust, but still be elastic.

Terms and conditions of storage

Vegetables are stored in a glass container in the refrigerator for no more than 4 months. Air-dried eggplants can be stored in an airtight bag for up to 9 months.

Before cooking, they are simply soaked in water.

Recommended