Hey foodies! If you’re like me you’re always looking for new ways to preserve and enjoy your favourite veggies. Today I’m sharing with you a step-by-step guide on how to dehydrate eggplant. This super versatile veggie can be turned into a long-lasting flavourful ingredient you can use in many dishes. Whether you’re a seasoned dehydrator or a curious beginner this post will walk you through everything you need to know to dehydrate eggplant like a pro. Let’s get started!
Quick Facts
Dehydrating, or drying, is one of the oldest ways of preserving food known to man. By removing the moisture from food we prevent bacteria, yeast, and mold from growing and we can store food for longer periods without refrigeration. Dehydrated food is lightweight, compact, and retains much of its nutritional value making it perfect for home storage to backpacking meals.
Eggplant is a great candidate for dehydrating. The process concentrates the flavor and makes it a great addition to soups, stews, casseroles, and more. Dehydrated eggplant takes up less space in your pantry and has a long shelf life. Plus it’s a great way to use up an abundance of eggplant or take advantage of seasonal sales at your local market.
One of the biggest benefits of dehydrating eggplant is that it extends the shelf life of the veggie. Fresh eggplant has a limited time frame before it goes bad but once dehydrated it can last for months or even years if stored properly.
Dehydrated eggplant is super versatile. You can rehydrate it to cook with, grind it into a powder to season with, or eat it as a crunchy snack. It’s lightweight and easy to store and transport which is perfect for camping trips or emergency food supplies.
Dehydrating retains much of the nutritional value of eggplant including fiber, vitamins, and minerals. It’s a healthy low-calorie option that adds flavor and nutrition to your meals.
Dehydrating eggplants will save you money in the long run. Instead of letting excess eggplants go to waste you can preserve them for future use. This is especially good if you grow your eggplants or buy them in bulk during the season.
Choosing the right eggplants is key to successful dehydrating. Here are some tips to help you choose the best eggplants:
Look for eggplants that are firm, glossy, and blemish-free or soft spots. Fresh eggplants will dehydrate better.
Any variety of eggplant can be dehydrated but smaller varieties like Japanese or Italian eggplants dehydrate more evenly. Their thinner skin and smaller seeds make them perfect for dehydrating.
If possible choose organic eggplants to avoid pesticide residues. Organic eggplants are more flavorful and nutritious so better for dehydrating.
Proper preparation is key to getting the best results when dehydrating eggplant. Follow these steps to prepare your eggplants:
First, wash your eggplants under running water to remove any dirt or debris. Use a vegetable brush to gently scrub the skin then pat dry with a clean towel.
Depending on your preference and the variety of eggplant you may choose to peel the skin. While the skin is edible it can become tough after dehydrating. If you prefer a smoother texture use a vegetable peeler to remove the skin.
Uniform slices are key to even dehydrating. Slice the eggplant into 1/4 inch to 1/2 inch thick rounds or strips. Thinner slices will dehydrate faster and more evenly.
Salting the eggplant slices will help remove excess moisture and bitterness. Place the slices in a colander, sprinkle with salt, and let sit for 30 minutes. Rinse the slices under cold water to remove the salt and pat dry.
There are several ways to dehydrate eggplant each with its pros and cons. Let’s look at the most common methods:
A food dehydrator is the most efficient and easy way to dehydrate eggplant. Here’s how:
If you don’t have a food dehydrator you can use your oven to dehydrate eggplant. Here’s how:
Air drying or sun drying is an old-fashioned method that works best in hot dry climates. Here’s how:
Microwaving is quick but requires close monitoring to avoid burning. Here’s how:
Proper storage is key to keeping your dehydrated eggplant fresh and shelf life. Follow these tips:
Store dehydrated eggplant in airtight containers, glass jars, or vacuum-sealed bags. This will keep moisture and air out.
Store the containers in a cool dark place, pantry or cupboard. Don’t be exposed to direct sunlight and heat as this will degrade over time.
Label each container with the date of dehydration. This will help you keep track of freshness and use the oldest batches first.
Check the containers periodically for any signs of moisture. If you see condensation or softening of the slices, rehydrate them to remove excess moisture.
Rehydrating dehydrated eggplant is easy and brings back most of its original texture and flavor. Here’s how:
Dehydrated eggplant is super versatile and can be used in many dishes. Here are some ideas:
Add rehydrated eggplant to soups and stews for extra flavor and texture. Works in veggie and meat-based dishes.
Layer rehydrated eggplant in casseroles for a filling and nutritious addition. Pairs well with other veggies, grains, and proteins.
Toss rehydrated eggplant into stir-fries for a quick and easy meal. Its absorbent nature allows it to soak up the sauce and other ingredients.
Eat dehydrated eggplant slices as a crunchy snack. Sprinkle with your favorite seasonings for extra flavor.
Grind dehydrated eggplant into a powder and use it as a seasoning or thickener in soups, sauces, and dips.
Here are some recipes to get you started:
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If your eggplant slices are drying unevenly, make sure they are cut to the same thickness and not overlapping.
Salting the eggplant slices and letting them sit before dehydrating can help reduce bitterness. Make sure to rinse and dry them before dehydrating.
Proper storage is key to preventing mold. Make sure the eggplant slices are fully dehydrated and stored in airtight containers in a cool, dark place.
Dehydrating eggplant is a great way to preserve this amazing veggie and use it in many dishes. With the right prep and technique, you can create delicious, long-lasting ingredients to add flavor and nutrition to your meals. Hope you give dehydrating eggplant a go.
Ready to level up your dehydrating skills?
The best way to dehydrate eggplant is with a food dehydrator as it provides a controlled environment for even and fast drying. Simply slice the eggplant into uniform pieces, place it on dehydrator trays, set the temperature to 125°F (52°C), and dehydrate for 8-12 hours. They should be leathery and brittle when done.
To store dehydrated eggplant, place the cooled slices in airtight containers like glass jars or vacuum-sealed bags. Store these containers in a cool, dark place like a pantry to keep them fresh and prolong shelf life. Check regularly for moisture which can affect storage life.
Dehydrated eggplant retains most of its nutritional value including fiber, vitamins, and minerals. It’s a low-calorie option to add nutrition to your meals. The dehydration process concentrates the flavors so it’s a tasty addition to many dishes.
Dehydrated eggplant is versatile and can be rehydrated for soups, stews, casseroles, and stir-fries. To rehydrate, soak the slices in hot or cold water until they reach the desired texture. Or use it as a crunchy snack or grind it into a powder for seasoning.
