Ingredients
- Fresh eggplants (firm and blemish-free)
- Olive oil (optional)
- Seasonings e.g., salt, garlic powder, smoked paprika, dried herbs (optional)
Instructions
- Choose fresh, firm eggplants without blemishes or soft spots. Wash the eggplant thoroughly and peel it, if desired, as the skin can become tough when dehydrated. Slice the eggplant into 1/4-inch thick rounds or cubes for even drying.
- Blanching is optional but highly recommended to preserve the color and texture of the eggplant. To blanch, bring a pot of water to a boil and submerge the eggplant slices for 3-4 minutes. Remove and immediately transfer to an ice water bath to stop the cooking process. Pat the slices dry with a clean towel.
- Lay the eggplant slices in a single layer on your dehydrator trays, ensuring they don’t overlap. This allows for proper airflow and even drying. If you’re using an oven, place the slices on a wire rack set over a baking sheet.
- Set your dehydrator to 125°F (52°C) and let the eggplant dry for 8-12 hours, or until the pieces are completely dry and brittle. If using an oven, set it to the lowest temperature (around 140°F or 60°C) and leave the door slightly ajar to allow moisture to escape. Check the slices periodically to ensure they dry evenly.
- Once the eggplant is fully dehydrated, let it cool completely before storing it in airtight containers or vacuum-sealed bags. Keep it in a cool, dark place to maximize shelf life. Properly stored dehydrated eggplant can last up to a year or more.
Equipment
Nesco Gardenmaster Pro Food Dehydrator
Buy Now →vacuum sealer mason jar sealer attachment
Buy Now →Notes
The exact yield depends on the size of the eggplant and how thinly it is sliced. Dehydrating significantly reduces the volume since water content is removed, so 1 medium eggplant will shrink down to about 1 cup of dehydrated slices. Let me know if you’d like additional information or adjustments!
- Prep Time: 20 - 30 minutes
- Cook Time: 8 - 12 hours
- Category: food preservation
- Method: dehydrating
- Diet: Vegan
