Place cut eggplant in a large bowl of water to which you have added 1-2 tablespoons of lemon juice or vinegar. Thisacidulated water helps to prevent the eggplant from turning brown now and later during the drying process.
- Place cut eggplant in a large bowl of water to which you have added 1-2 tablespoons of lemon juice or vinegar. Thisacidulated water helps to prevent the eggplant from turning brown now and later during the drying process.
- Blanch eggplant on a rack over boiling water for 4 minutes. The eggplant will be tender; so remove carefully with tongs or a spatula to dehydrator trays.
- Dry at 135°F for 4-12 hours or until dry and fairly crisp. Eggplant can also be dried in a conventional oven set at the lowest temperature (usually 140 to 150°F) with the oven door left slightly ajar (for example, using a wooden spoon stuck in to prop it open) to allow moist air to escape. I have successfully dried tomatoes this way, though stored them in the freezer since they don't get as dry as they would in a dehydrator. Oven dried eggplant may turn darker than it would with a dehydrator.
- When drying is complete, conditioning is recommended to ensure any residual moisture is distributed evenly, reducing the chance of spoilage. To condition, place cooled, dried fruit loosely in a 1-quart canning jar about two-thirds full. Cover and store in a warm, dry, well-ventilated place for 7 to 10 days. Stir or shake containers daily to separate pieces. If any moisture forms inside the jar return eggplant to the dehydrator for a few hours, and then repeat the conditioning step.
- Store dried foods in jars that have been scalded with boiling water and then air dried. Place conditioned foods in sterilized jars and close with a lid. To further protect dried foods from insects and re-absorption of moisture, seal lids onto containers using tape (like blue paint tape). Label containers with the name of the product and date. Store jars in a cool, dry, dark place. Properly stored, dried vegetables keep well for six to 12 months. Discard the entire contents of any jar is the food that develops any off odor or any shows any sign of mold.
- Rehydrate the eggplant slices by pouring boiling water over them and allowing them to sit for 30 to 60 minutes or until soft and pliable. Drain and use in recipes. Once reconstituted, the eggplant may be darker and the taste may be stronger than fresh eggplant.
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