Eggplants are delicious and incredibly healthy vegetables that are suitable for salads, snacks and more. Therefore, it is not surprising that many housewives try to stock these fruits for future use by canning, freezing or drying. The latter method is the most common, as it allows you to save a maximum of useful substances in vegetables.
Pick your recipe
First, prepare the eggplants: wash them, wipe them with a paper towel. If vegetables are from your garden, then this is enough, however, if the fruits are purchased in a store, then in this case it is advisable to cut the skin. Next, cut the eggplants into thin strips, circles or plates (the thinner you cut, the faster they dry), put them in a deep bowl and salt (one teaspoon of salt is required per kilogram of vegetables). Stir and leave for an hour. After the lapse of time, squeeze the slices (if desired, they can be washed and squeezed).
Put a cotton towel on a clean baking sheet, and gently lay the eggplant slices on it in one layer, trying to put them as close to each other as possible. Place the baking sheet in the oven and turn on the kitchen appliance, adjusting the temperature on it to 50-60 degrees. Leave the vegetables to dry for 10-12 hours, trying every couple of hours for two or three minutes to open the oven, allowing moisture to evaporate more actively.
After the specified time, check the eggplants: they should be dry, and with strong pressure - break, but not crumble. If the slices are bent, then leave the vegetables to dry for another hour or two. Carefully remove the dry slices from the baking sheet and transfer them to a jar or cotton bag. Store in a dry, dark place.