Eggplants are absolute nutritional powerhouses, packed with vitamins and essential minerals. If you find yourself with a bumper crop and want to save that harvest for later, drying them is one of the best ways to go. Here’s everything you need to know to get it right!
Eggplants in the Kitchen
Eggplants are a staple in sunny climates all over the world. You’ll find them starring in Mediterranean, Middle Eastern, and Turkish dishes.
In Turkey, they’re often served stuffed to the brim with savory fillings. In Greece, you can’t have a proper Moussaka without them. Head over to the Western Mediterranean and you’ll find them in a classic Ratatouille, while in Italy, they are the heart of many delicious baked casseroles.
Choosing Your Fruit
When it comes to drying, timing is everything. You want to use young, perfectly ripe eggplants. Avoid the older, oversized ones—they tend to lose their flavor and can get a bit bitter as they age.
The Prep Work
- First, give your fresh eggplants a good wash and pat them dry.
- Trim off the stem and the green cap.
- Slice the eggplant into rounds or pieces no thicker than about 3/8 of an inch (1 cm).
- Pro tip: Feel free to sprinkle your favorite herbs or spices onto the slices before you start the drying process!
How to Dry Your Eggplant
You’ve got a few different options here depending on the gear you have at home. You can use a food dehydrator, your kitchen oven, or even just let nature do the work with air-drying. Here’s the breakdown:
Using a Dehydrator
This is the gold standard because it provides the most consistent conditions. Simply lay your slices out in a single layer on the trays. Make sure to check your manual, but generally, drying at about 105°F (40°C) for one to two days will do the trick.
Using the Oven
Line a baking sheet with parchment paper and arrange your slices so they aren’t overlapping.
Set your oven to its lowest setting—around 120°F (50°C). A little trick to let the moisture escape is to prop the oven door open slightly with the handle of a wooden spoon.
If you have a convection oven (fan setting), you can even do two trays at once. Just be sure to flip the slices every now and then. This method usually takes about 8 to 10 hours.
Air-Drying
If it’s a warm summer, you can go old-school and air-dry your eggplants. You can either string the slices up or lay them out on a drying rack. This is the slowest method, usually taking two to three days.
Keep them out of direct, harsh sunlight—a warm, shaded spot or a well-ventilated room is best.
If you’re drying them outside, remember to bring them indoors at night! The evening humidity will just undo all your hard work.
When you’re ready to cook with them, just soak the dried slices in water or simmer them for 10-15 minutes until they’re nice and tender.
Quick Tip: Make sure the slices are 100% dry before storing them. You’ll know they’re ready when they snap easily. If they’re bone-dry, you can even grind them into a savory eggplant powder to add a flavor boost to your cooking!