5 best oven-dried eggplant recipes for the winter
Oven-dried eggplant for the winter is an exquisite Italian delicacy. They are served with rice, pasta, potatoes, salads and snacks. They will decorate the festive table, surprise the guests. The finished product has a peculiar taste and aroma. It is also beneficial for health - it lowers blood cholesterol levels, improves the functioning of the digestive system, and replenishes vitamin deficiencies.
Features of cooking dried eggplant
Eggplants are cut into cubes or circles, whichever is convenient. Their thickness is a centimeter. Too thin will dry, and thick will take a long time to dry.
Place the chopped vegetables in a deep container and sprinkle with salt. Leave for one hour. This will help remove bitterness from them. Then they are washed under cold water. Excess moisture is removed with paper towels. Cut the eggplant with the peel.
How to choose and prepare foods
Eggplants should be selected mature, without damage or light spots. They should be about the same size, but not large. You need to give preference to late varieties. The vegetables are simply washed and the ends are cut off.
How to cook dried eggplant?
The best recipes for sun-dried eggplant include oven, dryer, oil and Italian.
In the oven
For 1 kg of eggplant, or as they are also called blue ones, you will need:
- 120 ml of vegetable oil;
- 15 g sea salt;
- 5 g ground black pepper;
- 4 cloves of garlic;
- 3 sprigs of rosemary;
- 5 g each of dried thyme and oregano.
Cooking steps:
- Prepared vegetables are laid out on a baking sheet greased with vegetable oil. Sprinkle with salt and spices on top.
- Place in an oven preheated to 100 ° C. Leave a small gap for ventilation. It should be no more than a matchbox wide.
- It will take about 3 hours to dry completely. Then give time to cool completely.
- Chopped garlic and rosemary disassembled into needles are placed on the bottom of the sterilized jar.
- Add some vegetable oil. Lay out a layer of eggplant, cover with spices and oil, repeat the layer. As a result, the eggplant should be dipped in the aromatic oil.
The jar is closed with a lid and placed in the refrigerator. After a week, vegetables can be served.
In the dryer
You can also use a vegetable dryer. For 1 kg of blue ones, you need to take:
- a pinch of salt;
- 120 ml of vegetable oil;
- 7 g each of dried basil and rosemary;
- 5 g paprika;
- a pinch of bitter red pepper;
- a couple of cloves of garlic.
Prepared vegetables are poured with boiling water for 5 minutes. After they are laid out on a drier tray.The temperature is set at 50 ° C and the time is set at 3 hours.
While the vegetables are drying, you need to start preparing the filling. Oil and spices are mixed in a separate container, garlic passed through a press is added.
Dried eggplants are put in a sterilized jar, filled with dressing and covered with a lid, put into the refrigerator. Eat them after 12 hours.
On open air
For outdoor drying, select young fruits with a minimum number of seeds. The vegetables are washed, towel-dried and cut into thin slices. They should be about 1 cm. After they are laid out on clean paper and left for a week.
Vegetables must be turned over periodically so that they dry out evenly. They are covered with gauze on top. Use a dry, draft-free place for drying.
They can also be strung on a line and dried in the shade. Do not let sunlight fall on vegetables.
In Italian
In addition to 1 kg of eggplant, you will need:
- 3 cloves of garlic;
- 2 sprigs of parsley;
- small chili;
- 3 g salt;
- 250 ml 6% vinegar;
- 50 ml of olive oil.
Vinegar is poured into an enameled container and brought to a boil, prepared vegetables are placed in it for 3 minutes. After they are thrown into a colander and allowed to drain.
Rinse under running water and finely chop the parsley, garlic and chili. Blue and spices are laid out in layers in a glass jar, poured with oil. Put in the refrigerator for a month.
In oil
A pound of vegetables will require:
- 250 ml olive oil;
- 2 cloves of garlic;
- 10 g of Provencal herbs;
- 4 g of salt.
In this case, already dried vegetables are used. They can be cooked both in the oven and in the dryer. In order to prepare the filling, pour the oil into the pan and heat it well, but not boil it. Finely chopped garlic is added to it.
Layer eggplants in a sterilized jar, sprinkle them with spices and salt, pour garlic oil. Close with a lid and wrap in a blanket. This will help the vegetables acquire flavor and aroma faster.
Readiness check
Cooked vegetables are soft and pliable. They should have a dry crust but remain elastic.
Terms and conditions of storage
Vegetables are stored in glass containers in the refrigerator for no more than 4 months. Fully dried eggplants can be stored outdoors in an airtight bag for up to 9 months.
Before cooking, they are simply soaked in water.
