Dried eggplant, also known as dried aubergine, is made by dehydrating fresh eggplant slices or pieces. This preservation method removes moisture from the eggplant, extending its shelf life while concentrating its flavor and nutrients.

To make dried eggplant, you can thinly slice or dice fresh eggplant and then dehydrate it using a food dehydrator or by baking it in the oven at a low temperature until it becomes dry and leathery. Once dried, eggplant can be stored in an airtight container in a cool, dry place for an extended period.

Dried eggplant can be rehydrated by soaking it in water or broth before using it in recipes like soups, stews, curries, or casseroles. It can also be ground into powder and used as a natural flavoring or thickening agent in sauces, dips, or spreads.

In addition to its culinary uses, dried eggplant retains much of its nutritional value, including fiber, vitamins, and minerals. It’s a convenient way to enjoy eggplant’s health benefits year-round, even when fresh eggplant is out of season.