Dried Foods: Aubergine
9Monday 17 November, 2014 by Uncle Spike
We often dry foodstuffs for use ‘out of season’, especially where we have a good crop of something or other. Whilst this year hasn’t been spectacular on the Aubergine (Eggplant) front; having just enough for normal consumption, last year was quite different as I recall.
We grew far more than we could scoff last year, so made and froze down a few dishes, and also had a go at drying quite a bit. After all, with shade temps topping 45C (113F) in summer, it makes sense, yeah?
These ‘boat-skins’ are great, and once softened, can be stuffed just like fresh produce, almost. Note how the stem was cut and trimmed to hold the sides apart whilst drying; else it would all just curl up and be difficult to use later on.
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And here we have hollow-halves. The vegetable is cut in half and hollowed out using an apple-corer, so we end up with either an open ‘tube’ or with one end closed like a ‘pot’. Again, great for stuffing.
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Finally, these are chunks of smaller aubergines that we couldn’t really hollow out. All the stuff that was cut out wasn’t wasted either; straight in the pot for a tasty cold dish during summer 🙂
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eughh
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Ah, but they are not ‘green’ – knowing you are a tad green-adverse 🙂
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Very interesting! I’ve never had stuff eggplant, so this was very unusual for me!
Linda
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This is something that I never even considered doing with eggplant! You’ve taught me something new, again.
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It’s so easy and works a treat. We used some this evening as it happens, so I can vouch for the fact that the process does work, lol 🙂
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Very interesting! I wonder how dried aubergine taste? May be I should try. 🙂
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They rehydrate easily in warm water, and taste virtually the same 🙂 (had some tonight too in fact)
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Looks like you could resole your shoes with that Spike!
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Spookily enough, we ate some this evening, wonderful, and no shoes in sight.
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