With the advent of autumn, many housewives thought about how to prepare eggplant. This can be done in many ways. If you want to diversify your winter menu and surprise guests, try to prepare such an original appetizer, like dried eggplant. The recipe can be selected to your taste. They are added to various snacks and salads, served with rice, boiled potatoes, meat.
Benefit
Eggplant is a fairly common plant crop, they have many useful properties. Anthocyanins, which are contained in the fruits, protect the human body from cancer, suppressing negative processes in the cells, preventing the aging of the body. In addition, they prevent the destruction of brain tissue.
Eggplant can be used in diet, due to its low calorie content. Pectin and other valuable trace elements contribute to the removal of toxins from the body, interfere with the absorption of cholesterol. Eating fruit is good for the gastrointestinal tract.
Oven dried eggplant
To cook dried eggplant at home, you will need 1 kg of fruit, as far as twigs of fresh razmarin, thyme and oregano to taste, three cloves of garlic, salt, pepper, olive oil (can be replaced with vegetable).
Cooking
Fruits should be ripe and resilient, with uniform dark violet color, without damaged and decayed areas. Eggplant is washed, cut into circles (1 cm thick). In order to make the dish softer and more tender, the fruits can be peeled. Then they are poured with salt and left for an hour to get bitterness.
After an hour, the eggplants should be washed, dabbed with moisture, using paper towels or napkins, and placed on a baking sheet, which is pre-lubricated with oil. Sprinkle with salt on top, add black pepper, thyme and oregano to taste, sprinkle with olive oil.
Dried eggplant is cooked in the oven, heated to one hundred degrees. The oven door should be slightly ajar. It is necessary to ensure that the fruits do not burn. After about three hours, the eggplant needs to be removed. The degree of readiness is determined by the flexibility and softness of the circles.
Banks and lids are thoroughly washed using a solution of baking soda. The jars are sterilized, and the lids are boiled for ten minutes. At the bottom of the sterilized jar, pour olive oil, lay the dried eggplant, sprinkled with spices (razmarin and garlic), pouring oil on each layer. The oil should cover the eggplant circles completely. The jar is closed with a sterile lid. The dish will be ready in a week, you need to store it in the refrigerator. Sun-dried eggplant for the winter, prepared in this way, can be stored for up to six months.
In Korean
These dried eggplants have a great taste. You need to take 1 kilogram of eggplant, three cloves of garlic, a little chili pepper, three teaspoons of dried basil, rosemary, celery, one and a half teaspoons of paprika, vegetable oil, salt, pepper.
How to prepare vegetables
Eggplant is washed and dried, the stalks are cut off, the skin is removed, damaged and rotted places are removed. After that, they need to be cut in the form of rings half a centimeter thick. Eggplant is placed in a bowl, salted and left for 20 minutes to remove the bitterness.
Cooking
A little water is poured into the pan, brought to a boil and the fruits are blanched in it. This is necessary to give them softness.
Then the eggplant rings are placed on a baking sheet, oiled, sprinkled with half a mixture of spices.
The temperature in the oven should be 30-40 ° C. The fruits are dried from two and a half to three hours. Then they are placed in prepared jars, sprinkled with spices, and poured with vegetable oil. Banks tightly closed with lids.
Sun-dried eggplant with honey
For one and a half kilograms of eggplant, you need to take soy sauce (three tablespoons), 70 grams of liquid honey, a quarter cup of olive or sunflower oil, three tablespoons of apple cider vinegar, a teaspoon of dried adjika and caraway seeds.
All ingredients must be placed in a closed container and shaken.
Cooking
Eggplant needs to be peeled and cut into thin plates (0.5 cm), folded into a container, pour the marinade and mix well. The capacity is placed in the refrigerator for a day.
After the specified time, the marinade is drained, the eggplants are squeezed and laid on a baking sheet covered with parchment. Dry at a temperature of 75 ° C, with the door ajar, 2-3 hours.
Dried eggplant at home can be prepared using the dryer. Dry them at 50 ° C for three hours. The dish is considered ready when the oil that has absorbed into the fruit comes to the surface.
You will get sharp, fragrant and tasty dried eggplant for the winter.
Sun-dried eggplant mushrooms
The dish got its name because the fruits prepared in this way are similar in taste and appearance to mushrooms.
Only young fruits in which the seed content is minimal are used for cooking. Eggplant is washed and cut in circles. Then they need to be threaded and put on a baking sheet. It is dried at a temperature of 160 ° C for ten minutes, after which it is necessary to hang the low ones in a dry place for final drying
How to Slow Eggplant Outdoors
The fruits are washed, dried and cut into thin strips. Then they need to be laid on a baking sheet, covered with gauze and put in a place protected from the sun without drafts for five days. So that the fruits are evenly dried, they need to be turned over.
Cutting methods
The method of cutting depends on which dishes will use dried eggplant.
Cubes
In this way, the fruits are cut, which will be used to prepare caviar or stew. Dried at room temperature for three to four days.
Straw
Can be used in salads and soups. Fruits peeled from the skin must be grated on a coarse grater, laid out on a clean cloth. Eggplants prepared in this way should be stored in cloth bags.
Sun-dried eggplant can be used as an independent dish, as well as an addition to potatoes or meat. In addition, eggplant prepared in this way will become an indispensable component of various winter salads.