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Zana · December 2, 2007

I can't quite figure out how you end up scooping out the filling and then drying it and then stuffing it. I'd rather scoop it out, use the original eggplant filling in the mixed stuffing and restuff the eggplant and then freeze it for future use, uncooked, if necessary. But that was the recipe I'd found online.

I asked around some of the relatives. They've layered the dried pieces almost like a lasagna with a meat or cheese sauces. Many of them string the eggplant to dry and then use them crushed in soups or stews. But almost everybody in the family say that they dry them whole (with the insides) even if its sliced.

I dried some cut into cubes/chunks that I got at the farmers' market earlier this fall. I just used allot of those chunks after soaking them in a mixture of balsamic vinegar, olive oil, sugar and tomato sauce (homemade from my garden) and then added it to some caponata I was making. I figure I'll be canning it later tonight...probably about 12 litres worth.

December 2, 2007	#51
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	I can't quite figure out how you end up scooping out the filling and then drying it and then stuffing it. I'd rather scoop it out, use the original eggplant filling in the mixed stuffing and restuff the eggplant and then freeze it for future use, uncooked, if necessary. But that was the recipe I'd found online. I asked around some of the relatives. They've layered the dried pieces almost like a lasagna with a meat or cheese sauces. Many of them string the eggplant to dry and then use them crushed in soups or stews. But almost everybody in the family say that they dry them whole (with the insides) even if its sliced. I dried some cut into cubes/chunks that I got at the farmers' market earlier this fall. I just used allot of those chunks after soaking them in a mixture of balsamic vinegar, olive oil, sugar and tomato sauce (homemade from my garden) and then added it to some caponata I was making. I figure I'll be canning it later tonight...probably about 12 litres worth.