Dehydrating Eggplant for Recipe & Storage (Eggplant Parmesan)
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- Опубліковано 25 сер 2024
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I haven't tried it yet, but this one I found online looks easy and delicious. Called Greek grilled eggplant steak, no meat involved. Drizzle olive oil on both sides of sliced eggplant, sprinkle with salt, pepper, and chili powder, grill on both sides until tender, and there are grill marks, remove and add diced feta cheese, diced Roma tomatoes, diced cucumber, parsley, and squeeze some lemon juice on to taste. You might want to Google it in case I forgot anything. I plan to try this recipe myself as soon as possible. Had good reviews from others that made it.
Great information... i bet eggplants dry out nice like mushrooms. I am going to add them to my dry pantry . Thank You !
You can dehydrate them for future use.
Glad you picked today to post this video. The FedEx guy just handed me my Excalibur I ordered from you. I am so happy right now. I will write my review soon. for now I will be dehydrating some eggplant from the garden. :)
This was so informative, thank you immensely! I always have a heck of a time using up all the eggplant before it goes bad, and for some reason, they don't have directions for dehydrating eggplant in my canning book, I have no idea why
Thank you for your kind comment! I'm so glad it was helpful. Yep, I never saw any instructions for it either - go figure - but I do know I really like the texture better even after dehydrated. Glad to be of service! :) Take care!
Thank you so much for the video. I have very small eggplants. I guess it will still be okay. Had to cut because of the plant was drying up.
spacedrivefilms - Glad it was helpful. Sorry I'm WAY BEHIND on UA-cam comments... new videos coming pretty soon! Thanks again for the comment!
Haha. You're not a pain! Good question. I did not rehydrate/soak prior to cooking. Just layer in the 'Styrofoam-type' discs of eggplant, pour on my sauce and cover and bake - at 350 for about 20 minutes - then top and pop back in for about 10 mins uncovered. (o:
Now this is why I love you! Brilliant.
So you just rehydrated the egg plant in some tomato sauce and sprinkled breadcrumbs and cheese on top of the wet eggplant. II wonder how they would fry up. Or bake with the breadcrumbs on them to make them more crispy before putting them in the eggplant. Maybe I’ll try it and see.
Art By Kathy Cappadona Jenkins That sounds like a good idea to try! The little bit of moisture in the tomato sauce helped to give them a good consistency versus when they’re raw. They tend to be a little watery raw.
Ok, this is on tap for this weekend's dinner. I should come take the class on July 10th, I know I should. Thanks much! ;-)
only 4 hours to dehydrate? Most guides I see are 8-24 hours. What temp did you dehydrate at?
So cool about the timing! (o:
Have fun with the Excalibur! I love playing with mine! If you need anything or have questions/ideas - I'm at your disposal!
Well shoot! I never got notice of this comment! Thank you for your kind and encouraging words... We love doing this it's easy and tastes even better (and better for you) than frying the eggplant (o: Easy + healthy = Happy!
So you don't rehydrate it first?
Looks YUMMY. I can smell it from here😉😀😁😂🤣😃
QUESTION, How well does the eggplant skin rehydrate?
How fun, I just started using my SunOven and am having a blast, sooo can you please tell me how you made your bread? My husband and I are thinking how we could make a larger solar cooker so we can cook several things at a time. Any pointers? I also have a 9 shelve dehydrator and am learning new tricks on it... Thanks PrepperDino in N. CA
Don't know why I never got a notice for this comment. I'm so so sorry!
My bread recipe is found on my store's home page under 'recipes' millers grain house dot com - and that's the one I use IN the Global Sun Oven. Just for about 45 mins.
ua-cam.com/video/xzEwe93_lag/v-deo.html
I"m putting my eggplant in the dehydrator and my question is do you food saver them to last months or freeze it? How do you store them?
Oh my! I never got a notice to answer you - THREE YEARS AGO? - wow. I'm so sorry. I'm sure you figured out a way by now. I usually just do an airtight bag, food saver or a mason jar with a desiccant packet in it. Depending how long I intend to store them. Food saver is the longest. Baggies or jars with packet are only a few months.
Ok, I have to ask because I'm strictly a novice at de and re hydrating... I assume you only poured your sauce over the dehydrated egg plant and then cooked it at what temp? See, this is my confusion... do I need to rehydrate before cooking or will the sauce rehydrate the egg plant while cooking?
Then you topped with cheese and crunch (I got that part... foolish me - a little crunch is always good) and then you melted the cheese and croutons and viola! Dinner. Right?
Sorry to be a pain!
i want some...lol. great video
Hi I am a new subscriber I will like to know if you dehydrate the eggplant or you just pour the sauce?
HI. Sorry I've been out of touch. Just pouring the sauce over while they are dry gives them the best consistency. It re-hydrates them as they cook.
Well shoot! I never got notice of this comment! I hate when I miss a message to reply to. I'm not ignoring you.
My bread recipe is found on my store's home page under 'recipes' millers grain house dot com - and that's the one I use IN the Global Sun Oven. Just for about 45 mins.
omg how is that dinner for four? A guy can eat that whole thing over the sink
WHERE'S THE MEAT! Sorry. Carnivores around here. By the way, that meal would have a lot of moisture. Moisture water. I'd be hungry in an hour.
It's always nice to learn a new thing - but to film oneself learning a new thing and put it out for the public as if teaching it, and not quite doing things the way the FDA - and Excalibur - say to do it for food safety? Not so nice.
The timing is off - especially for that thickness. There are food quality reasons why the Excalibur has a guide - and a marked dial for temperature - these should take longer than a couple of hours.
They didn't look quite done: FDA guidelines call for eggplant to be "crisp". Not "leathery" - and those didn't quite look leathery even.
Also, for food quality, it's important to steam blanch or boiling water blanch the eggplant before putting into the food dryer.
I don't know why someone who says it is the first time they're doing it, presumes to teach other people. It's kinda more about celebrity than know how, when it's the first time. That should be the title. Not as if you are teaching it, but as if you are learning it, which is what you're doing.