Eggplants are delicious and incredibly healthy vegetables that are perfect for making salads, snacks, and more. Therefore, it is not surprising that many housewives are trying to store these fruits for future use by canning, freezing or drying. The latter method is the most common, since it allows you to preserve the maximum of nutrients in vegetables.
First of all, prepare the eggplants: wash them, wipe them with a paper towel. If the vegetables are from your garden, then this is enough, but if the fruits are purchased in the store, then in this case it is advisable to cut the skin. Next, cut the eggplants into thin strips, circles or slices (the thinner you cut, the faster they dry), put them in a deep bowl and salt (one kilogram of vegetables requires a teaspoon of salt). Stir and leave for an hour. After the lapse of time, wring out the slices (if desired, they can be washed and squeezed out).
Place a cotton towel on a clean baking sheet and gently lay the eggplant slices on it in one layer, trying to put them as close to each other as possible. Place the baking sheet in the oven and turn on the kitchen appliance, adjusting the temperature on it to 50-60 degrees. Leave the vegetables to dry for 10-12 hours, trying to open the oven for two or three minutes every couple of hours, allowing the moisture to evaporate more actively.
After the indicated time, check the eggplants: they should be dry, and with strong pressure, they should break, but not crumble. If the slices are bent, then leave the vegetables to dry for another hour or two. Carefully remove the dry slices from the baking sheet and transfer them to a jar or cotton bag. Store in a dry, dark place.
