Dried eggplant in pieces, in dry marinade

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Dried eggplant in pieces, in dry marinade

Ingredients

Eggplant 2 kg. net weight
Fresh garlic 1-2 heads to taste
Fresh chili 1 PC. 10-12 cm.
Fresh celery, leaves 1 glass chopped
Cooking salt 1-2 tbsp. l. taste

Cooking method

  • Peel, wash, peel eggplants.
  • Cut into small pieces, about 1.5x1.5 (2x2) cm.
  • Place the eggplants in a bowl.
  • Dried eggplant in pieces, in dry marinade
  • Peel the chili pepper from the seeds (if you like spicy, you can leave the seeds), and chop very finely with a knife.
  • Finely grate the garlic.
  • Finely chop the celery leaves with a knife.
  • I used my own salt, according to this recipe, which contains salt-sugar-black pepper:
  • Dried eggplant in pieces, in dry marinadeCooking salt (curing mixture)
    (Admin)
  • Combine eggplant, salt, chili pepper, garlic, celery, mix thoroughly.
  • Dried eggplant in pieces, in dry marinade Dried eggplant in pieces, in dry marinade
  • Spread the eggplants on a baking sheet of the dryer, and dry until tender, at a temperature of 50-60 * C.
  • Dried eggplant in pieces, in dry marinade
  • Very fragrant eggplant!
  • The smell of eggplant caviar!
  • Dried eggplant in pieces, in dry marinade
  • Dried eggplant in pieces, in dry marinade

Note

Today I stewed with eggplant and vegetable crumbs veal ribs - delicious!

Dried eggplant in pieces, in dry marinade

Dried eggplant in pieces, in dry marinade

Stewed potatoes with eggplants, tomatoes, plums

Dried eggplant in pieces, in dry marinade

In this version of drying, I liked the eggplant much more than just dried eggplant, which has no taste, fresh
Bon appetit, everyone!

Dried eggplant in pieces, in dry marinadeVegetable seasoning "fragrant tops-roots"
(Admin)

Helen
Eggplants are .. tomorrow I will buy celery .. and I will do it !!!
Admin

Lena, try it - your opinion is also interesting
hoziaika
Oh Tanya, just stocked up with dry tomatoes with basil, and here's a new masterpiece. Tell me, add eggplants dry during cooking or soak a little, and if you don't add chili, how will it affect the taste? I want to cook tomorrow.
Trishka
And I'll take it in, but I won't add celery, mine isn't Liu ...
Thank you, Tanyusha!
Perhaps this seasoning gives a "mushroom" flavor ...
Admin

Girls, to your health!

I answer:

Celery is clearly not felt, does not smell. But, you can replace it with parsley or green basil.

Chili also tastes good, there is little of it in eggplants, it is clearly not felt, but it gives harmony. You can do without chili, but when I add eggplants to the meat, everything harmonizes very well and the sauce turns out to be delicious.

You do not need to soak eggplants. They are not as dry as they would have been dried without anything. Soft and slightly sticky to the touch, as the curing salt contains sugar. I added about 2 handfuls of eggplant to the meat that was almost cooked and cooked it all together for about 20-30 minutes.

All additives to your taste, I have selected those that give a good taste to eggplant
M @ rtochka
Where to store them? Is it just in a jar or bag? Or in the fridge freezer?

And stir the curing mixture with eggplant until salt and sugar dissolve, probably ... Yes?
mamusi
Quote: M @ rtochka
where to store them? Just in a jar or
.....
I subscribe to the question. As far as I understand, Tanya, you made them for the first time and tried to store them? How do you plan?
While the eggplant season, I would also like to do it ..

So far, I liked the tauo version: I cut thinly into slices, dry, grind into crumbs in a blender and put them in jars, EVEN and without any seasonings for now .... The pieces are different, large and small, I added twice to potatoes fried in a slow cooker ... Once in an omelet with vegetables to check how it will be in winter. Liked it VERY. I have already done a lot and will do more ...



And your option in DICE !!! No peel ... Another dish will be. BUT in the bank, perhaps, you will not save? Need a freezer?)
Admin
Girls, to your health!

The pieces have dried well, plastic (since the composition contains sugar). But it is possible to cook without sugar, then they will be drier.
Eggplants have been lying in my kitchen for ten days already, in an open bag - I stand them, watch them. While the flight is normal, there is no visible damage.
I always withstand the whole drying just in bags for about a month, during this time drying will show itself how it behaves, it will also dry out more.
It happens, after all, in the dryer the vegetables are dried to the limit, but they will lie down a little, and the next day they can collect moisture from the air and become soft - so let the drying dry additionally.
And if something is done poorly, it will also manifest itself with endurance.

I will store it later in a regular jar under a lid or in a bag. I always do that.

I hate just dried eggplants, these dry pebbles that have absolutely no taste and smell, so I never store them in tons - they don't go with us
In this version, with spices, eggplant tastes (a little bitter, but tastes like eggplant), and smell (smells like eggplant caviar and spices)

I never grind the whole drying into powder at once.With this approach, the smell of vegetables quickly disappears, and the powder quickly cakes, and then it is not known for what purpose I will use dried vegetables, in what form I will need them, as a powder or as pieces. Having pieces of vegetables, you can always turn them into a fresh powder to taste.

Combine the curing mixture with pieces of eggplant, mix and immediately lay out on the dryer! Do not bring to a state so that the eggplants let in a lot of juice !!! The salt dissolves perfectly on the eggplants while they are still raw and dried.

But the taste of eggplant is preserved, even a small bitterness inherent in eggplant. Nice to smell

When cooking eggplant with meat, the tab is small, the bitterness goes away and is not felt at all (or so it seems to me), the eggplant partly retains its appearance as a piece, partly dissolves in the sauce - but the taste of the eggplant remains!

And if you have all three spices at hand (eggplant, vegetables, tomatoes), then such combinations can be made - such a taste can be obtained from stews!

Dried eggplant in pieces, in dry marinadeVegetable seasoning "fragrant tops-roots"
(Admin)
Dried eggplant in pieces, in dry marinadeSeasoning "dried tomatoes with garlic and basil"
(Admin)


Now is there time to dry 1-2 kilograms of eggplant for a sample in order to understand "but I need it"?
And then make a global decision whether to dry or not to dry I liked it!
mamusi
Tanya, thanks for the answer.
I'll try to cook with cubes too.
About chopped eggplant ~ I first tried using them, cooking with them. I liked it because I dried it more. The pieces are not ground to dust. It's more convenient to store this way.
They are already in a glass jar. The wonderful aroma of eggplant is preserved in them, and during cooking it will open more strongly. Like mushrooms. I really like my version. Just like a seasoning. We'll do it.
Admin

Rita, you see what different tastes we have And we don't want simple dried eggplants

Try to make mine, and suddenly you will like these
mamusi
Admin, Tanya, but of course!))))
I'm going, already bought, visited the Saturday market today!
Mom dear! How much I am over now ~ I've been reading here with us!))))
And the SPICE, Tanechka! Today I made your Gremolota ~ it is already drying up ... I plan to have Svan salt and these eggplants ... I bought them for them!
Admin

Ritochka, wait ...

And be sure to cook the salt, it will help out a lot and you will like it - I'm sure
Mandraik Ludmila
TanechkaThanks for the eggplant masterpiece! Bookmarked!
Admin

Luda, to your health! I hope you enjoy the "masterpiece" and please with the taste
Mandraik Ludmila
Tanechka, I have no doubt that my husband constantly praises your invention of aromatization of salt (Gremolata), and asks to convey from him his personal, enormous generosity!
Admin

Luda, hello to my husband!
I accept gratitude, let it grow big, strong, well-fed, and sprinkle everything with delicious salt
Fofochka
Tanya, you have beauty again. Oh, how, I love dried vegetables in winter. Especially the eggplant.
Admin

Lena, yeah - spicy eggplants, good taste.
Helen
I put it in to dry ... the smell of garlic all over the apartment ...



Added Monday 12 Sep 2016 03:12 PM

Dried eggplant in pieces, in dry marinade
M @ rtochka
Dried eggplant in pieces, in dry marinade
and I am grateful, it smells delicious!
Admin

Girls, to your health!

Lena, didn’t see your glass on time

Lena, Dasha, and how do you like these eggplants? Is it worth the time and products?
M @ rtochka
And while I'm preparing everything, we will try it in winter.
I am sure she will like it, because I love eggplant in any form. And these smell very delicious!
And I realized that I had to buy a dryer! Otherwise I'm in the oven. Long and not very convenient.
Admin
Quote: M @ rtochka
And I realized that I had to buy a dryer!

Dasha, very correct decision! It will be much more practical
Helen
Quote: Admin
Lena, I didn't see your glass in time
here, here ... I'm here waiting for Tanya's praise, but she doesn't see ..
Admin

It happens...
Jeanne44
Tatyana, thanks for the recipe! I got 2 jars of 580 ml. I will save it until winter. Then stew the eggplants, for example, with potatoes for about 20 minutes?
Admin

Jeanne, to your health! I will wait for your impressions

Eggplant is soft. I stewed them with brisket in broth, with vegetables - they cooked very quickly, instantly.
As with potatoes, I can't say, I haven't tried it. But, if they are very dry, pour a drop of water into them and hold them to soften them, then into a pan with potatoes.
Jeanne44
Tatyana, yes, I dried the eggplants "from the heart": they are dry enough, I am reinsured! I'll try in winter - I'll write!
M @ rtochka
Stewed meat and added eggplant. Delicious! So thank you thanks for this recipe
I even thought to dry it some more, but in the oven it takes a very long time (. And in the future I will cut a little larger, I have small pieces, they are a little lost in the finished dish.
Tatyana,
Admin

Dasha, to your health!
Tomorrow I will still dry eggplants, but in a slightly different way, I liked the result
Jeanne44
Interesting! Will there be a recipe?
Admin

Jeanne, will be - in 2-3 days, as I try.
I already stocked up on meat to make it with eggplant
Jeanne44
Tatyana, even more interesting! And about the meat?
Admin

Will be!
Jeanne44
OK!
kavmins
what a great recipe, oh, I just don't have a dryer .. ((well, while I sit and dream
Admin

Is there an oven? You can dry it in the oven at 100-120 * C with the door ajar
Admin
Quote: M @ rtochka
Where to store them? Is it just in a jar or bag? Or in the fridge freezer?

Eggplants are perfectly stored in a regular jar under the lid. We stood in the pantry, and on the balcony, and in winter ... and so on
Now the leftovers are eating up, that's enough for a couple of times.

This year I will dry another batch, I really liked it in this version, more edible than just dried without anything

M @ rtochka
I also kept them in a jar in the closet. Tasty, yes, it is convenient to use in winter.
I added them to Chuchelkina Perlushka instead of mushrooms
Admin

This season I dried eggplants with spices, only cutting them into strips.

Today I stewed potatoes, with eggplants, tomatoes, plums - I really liked this version of the set of products

Dried eggplant in pieces, in dry marinade Dried eggplant in pieces, in dry marinade Dried eggplant in pieces, in dry marinade

Dried eggplant in pieces, in dry marinade Dried eggplant in pieces, in dry marinade Dried eggplant in pieces, in dry marinade

Tomatoes are also semi-sun-dried with spices. I specially dried it so that it was not dry, and I will store it in the freezer.

Dried eggplant in pieces, in dry marinade

Dried eggplant in pieces, in dry marinade
M @ rtochka
Of course I was led
Dried eggplant in pieces, in dry marinade
A jar of unknown volume, somewhere between 0.8-0.9 liters. After shaking everything fit))
I dried it in the oven for 2 nights at 60-70 degrees. And then suddenly someone is afraid to do without a dryer.
The smell when drying is salivary, of course !!

Admin

Dasha, pleased with drying, very cool And now cook something, your opinion on taste is interesting

I agree, the eggplant tasted excellent
M @ rtochka
So I already dried them 2 years ago, so I decided to repeat it. I know it's delicious.
Most often I add them to barley when I make it for a side dish.
Once I added carrots to Korean, pre-soaked them in a little water, I also tasted good
Admin
Quote: M @ rtochka
Most often I add them to barley

Dasha, I bookmark it, I did not think of it before, unfortunately Thanks for the idea
lettohka ttt
Admin, Tatiana, thanks for the recipe, I made it for a try, I liked it. I will harvest more! I have a question, where to store the jars? In a dark place or doesn't it matter? And be sure to cut the skin? Thank you! :

Dried eggplant in pieces, in dry marinade

Dried eggplant in pieces, in dry marinade
Admin

Natasha, to your health! Delicious winter

In general, it is advisable to store the entire drying away from light and sun, drying can change color.
Cut off the skin is desirable. So the eggplant slices will be softer both in consistency and in taste.
lettohka ttt
Thank you!
baba nata
Admin, Tanya, and how long to dry? Set at 2 o'clock, Walter dryer 1000. Cut into cubes.
Admin

Natasha, I definitely didn't time it. But, they dry quickly, there is practically no liquid in them

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