How to Dry Eggplant (8 Steps)
Eggplant is one of those summer vegetables that is difficult to preserve once the harvest season is over. Eggplant tends to become mushy when canned and, unless cooked with other foods as in a casserole, it doesn't freeze very well either. However, eggplant does dehydrate very well and once the process is complete, can be stored and used throughout the year.
Things You'll Need
- Eggplant
- Sharp knife
- Stock pot
- Colander
- Dehydrator
- Air tight containers or storage bags
Instructions
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Wash the eggplant under cold running water to remove any dirt or debris on the fruit.
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Trim the top stem from the eggplant with a sharp knife and peel the eggplant if desired. Slice into 1/4-inch slices.
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Fill a stock pot half full of water and bring to a boil.
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Place the eggplant slices into the boiling water and boil for four minutes.
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Drain the slices into a colander and then plunge into cold water to stop the cooking process.
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Lay the slices in single layers onto dehydrator trays.
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Dehydrate according to the instructions for the dehydrator for 12 to 14 hours or until the eggplant slices are leathery and brittle.
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Store the slices in airtight bags in a cool, dry, dark place until needed.
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