Each package is one medium-sized fresh eggplants that’s been sliced, dipped in a lemon/salt/water solution, then dried.
Eggplant is a great example of the benefits of drying food when it’s in season and abundant. Then to have it on hand when it is out of season and expensive.*
* Note - most out of season eggplant is grown in other countries.
HOW TO USE
Crush and add to tomato sauce.
Grind into a coarse or fine powder to use as a flavoring.
Dip dried eggplant slices in boiling water for 3 to 5 minutes; remove with tongs and let cool.
Dried eggplant can be a great pasta substitute. Make eggplant lasagna.
Note - dried eggplant doesn’t require as much oil to fry. Rehydrate the slices and then dip one side in oil, then fry.
Dolmas
An eggplant version of stuffed grape leaves.
2 cups water
12 3-inch by 8-inch slices dried eggplant
2 tablespoons olive oil
¼ cup onion, chopped
2 tablespoons pepper, chopped
½ pound ground meat, (lamb or beef)
2 cloves garlic, mashed
2 tablespoons raisins
½ teaspoon cinnamon
½ teaspoon allspice
2 tablespoons parsley, chopped
1 tablespoon lemon juice
½ cup rice, cooked
2 cups canned tomatoes
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Place eggplant slices one at a time in boiling water for 3 to 5 minutes, until the slices become soft. Remove with a slotted spoon or tongs. Lay eggplant slices flat on a cutting board and let cool. Place oil in a sauté pan, add onion and garlic and stir. Add meat. Cook and stir until it is in small pieces, then add all remaining ingredients, except rice. Remove from heat, cool, then, add cooked rice.
With your hands crush canned tomatoes and place in a saucepan. Add basil and oregano. Stir. Open a slice of softened eggplant and spoon the meat mixture on top. Roll and seal with two toothpicks. Put the stuffed eggplant in with the tomato sauce, cover and simmer on low heat for 15 to 30 minutes.
Baba Ghanouj
This traditional eggplant dip can be served with pita bread.
1 cup dried eggplant, 1-inch pieces
1/2 cup boiling water
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garlic, chopped
½ teaspoon cumin
2 tablespoons fresh parsley, chopped fine
Pour boiling water over eggplant pieces, push down to submerge, then let stand at least 1 hour. Drain off and discard rehyhdration liquid. Place eggplant in a blender and puree. Add tahini, oil, garlic, lemon and cumin. Blend again. Refrigerate at least 3 hours. Top with parsley before serving.
Makes ½ cup
Moussaka
This is simply an eggplant casserole.
2 tablespoons dried bell pepper pieces, ¼-inch thick
3 tablespoons water
2 tablespoons olive oil
1 cup onion, chopped fine
1 tablespoon garlic
1 pound ground meat, lamb or beef
2 tablespoons dried parsley, crushed
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
3 cups canned tomatoes
3 cups water
24 2 by 7-inch dried eggplant slices
2 cups ricotta cheese
3 egg whites, beaten
½ cup Parmesan cheese
Put pepper pieces and water in a bowl and rehydrate 30 minutes. Place oil and onion in a pan and sauté for 3 minutes. Stir, add peppers and garlic. Cook and then add ground meat. Stir and break into small pieces. Add parsley, cinnamon, cloves, nutmeg and sauté until well browned. Add tomatoes and simmer until most of the liquid evaporates. Remove from heat.
In a separate pan, bring 3 cups water to a boil. Add dried eggplant slices one at a time and with a slotted spoon or a tongs remove the slices as soon as they have softened. Generally this takes 3 to 5 minutes. Remove slices and lay them flat on a cutting board to cool. Beat egg whites and gently fold into the cheese. Oil the inside of a casserole dish. Dip the eggplant slices in a little olive oil, then layer the slices in the dish with an extra layer on the bottom, then a layer of meat mixture, a layer of cheese, another layer of eggplant, repeating until all ingredients are used. Top with Parmesan cheese. Bake at 325 degrees for 40 minutes covered, remove cover and bake 20 minutes more or until the top turns golden. Cool before serving.
Serves 4 to 6
