And did you know that you can enjoy the delicious taste of dried aubergines at home and not necessarily go to Italy? Having prepared such a delicacy, you can surprise the guests with an original dish. We present you several recipes for dried eggplants at home. They can be added to a variety of salads, appetizers, as well as served with rice and pasta.
Sun-dried eggplant in the oven
Ingredients:
- rosemary, thyme, oregano;
- eggplant - 1 kg;
- olive oil ;
- spice.
Preparation
Eggplant washed, dried and cut into small pieces. Then put the vegetables in a saucepan, add salt and mix. We leave for exactly one hour, so that all the bitterness comes out of the eggplant. Now rinse them again and dry on a napkin. Oven reheat to 100 degrees and lay the vegetable on a baking sheet, oiled with olive oil. Sprinkle with spices, add oregano and thyme. We leave in the oven for 4 hours, and then put it into sterilized jars, pour a little oil and cover with lids.
Recipe for dried eggplant in the dryer
Ingredients:
- eggplant - 1 kg;
- vegetable oil;
- spice;
- garlic - 2 cloves.
Preparation
Eggplant washed, dried and cut into small pieces. We put them in deep dishes and well podsalivaem. Stir and leave the vegetables for 1 hour, so that all the bitterness comes out of them. Then rinse again with cold water and lay out on a clean napkin. After that, we send vegetables to the dryer and leave for 9 hours. The drying time depends on the thickness of the aubergine cutting. At the bottom of the jar we pour a little oil, put a few cloves of garlic and fill it with eggplant. We add more oil, close the lid and put it away for storage in the refrigerator.
Sun-dried aubergines in Korean
Ingredients:
- eggplant (dried) - 50 g;
- bulb - 1 piece;
- Bulgarian pepper - 1 pc .;
- vegetable oil;
- garlic - 2 cloves;
- coriander ground;
- soy sauce - 2 tbsp. spoons;
- grape vinegar - 2 tbsp. spoons;
- carrots in Korean - 100 g.
Preparation
Dried eggplants are filled with boiling water and leave for 15 minutes. In a frying pan, we warm up the oil, throw the crushed garlic, ground coriander and fry for 1 minute. Then add eggplant, onion, chopped half-rings and pepper. Passer all for a few minutes, and then pour in the vinegar and soy sauce. Remove from the plate, cool, add the carrot and mix.