Dried vegetables and fruits are a great opportunity to preserve all the nutrients in a product that can be used all year round. You can dry almost anything: both berries and fruits and vegetables. The main thing is to carry out the drying procedure correctly.
Benefits to the body
Eggplants are incredibly tasty and satisfying vegetables. There are a lot of variations in the preparation of dishes with eggplant.
Eggplants are rich in B vitamins, which stabilize the nervous system and effectively cope with depression and insomnia. Thanks to the content of vitamin C, the body replenishes the strength to fight infections. Vitamins of the PP group, as well as carotene, promote skin regeneration, wound healing and smoothing of wrinkles. In addition, eggplant fruits contain phosphorus, calcium, magnesium, sodium, potassium and iron. If this vegetable is present in a person's diet, cholesterol problems are not terrible. Also, frequent use has a great effect on the work of the heart and water metabolism in the body.
The dried look of this vegetable is no less useful, because all vitamins are preserved in it. Most importantly, the eggplant is enriched with copper, cobalt and manganese, which are a real treasure. The beneficial effect of the minerals contained makes it possible to improve the condition of the blood, and also helps to increase the level of hemoglobin in the blood, and stabilizes the functioning of the spleen.
How to properly dry eggplants without losing their healing properties
To use dried eggplants all winter and delight yourself and your loved ones with tasty and healthy dishes, you need to properly prepare them.
Having selected the best fruits without signs of spoilage, they must be thoroughly rinsed under running cold water. It is important that the eggplant is ripe, but not overripe. You can dry it with the skin.
Cut the vegetable into four parts, which must additionally be divided into small slices. You can dry eggplants on a sieve or in gauze, which is spread on a flat surface, spreading the parts evenly. Each slice can be strung on a string and hung in a dry ventilated area.
Stovetop drying involves the same preprocessing procedure. Then the slices are laid out on a baking sheet, and within 2 hours the vegetables are dried at a temperature of 50-60 degrees. After two hours of drying, it is necessary to add the temperature to 80 degrees.
Thanks to technological progress, drying fruits and vegetables has become even more comfortable and simple. You can use a special electric dryer, which will perfectly cope with this task.
The time spent on preparing such a simple preparation is fully paid off by the opportunity to eat real non-frozen vegetables in winter.
