What is dried eggplant? The appeal and uses of dried eggplant, with its concentrated umami flavor

Ever since I started making dried vegetables, I've become more attuned to the inherent deliciousness of vegetables. I never used to chat with the staff at the greengrocer's, but how things have changed lately. Now, at the greengrocer's, I get information about seasonal vegetables, and the reason I stop by the supermarket isn't to buy alcohol or to browse the deli items with discount stickers. My destination is the vegetable section.

Even for me, there are a few vegetables I particularly like. One of them is eggplant. Eggplant is such a favorite of mine that I always order "nasu no nibitashi" (simmered eggplant) whenever I go to an izakaya. It absorbs oil well, and when stir-fried, it soaks up seasonings beautifully, enhancing its natural flavor. This also means that if you're not careful and eat too much, the calorie count can skyrocket.

That's when I realized that instead of deep-frying eggplant, I could just dry it.

"Wow! Fried food is good, but this crispy crunch is simply irresistible!"

I spread the thoroughly dried eggplant across the table and sighed with delight. When dried, eggplant's aroma intensifies, and its umami flavor becomes much more prominent. For this reason, it's recommended to store it in the freezer for long-term preservation after drying.

Sweet dried eggplant that reminds me of fruit. My top recommendation for eating it is to put it in miso soup. It goes well with other ingredients, of course, but I personally prefer a simple miso soup with just eggplant. Finding the right balance between your preferred miso and the eggplant is also one of the fun parts of the process.

Another great point is that when rehydrating dried eggplant, the rehydrating liquid itself can be used deliciously. You can make simmered dishes using the rehydrating liquid, which is rich with the deep umami of eggplant, or you can make clear soups. The possibilities for how to enjoy it are endless.

As I snacked on my homemade dried eggplant, I decided to have a healthy breakfast tomorrow morning with miso soup and freshly cooked white rice. Fortunately, I have a three-day weekend thanks to paid leave. In that case, I plan to dedicate my time to whatever I enjoy most.

"What vegetable should I buy next?"

That was all that was on my mind. However, I've made homemade dried vegetables using so many different kinds of vegetables. Perhaps it's time to turn my attention to the origin of the vegetables. The taste, texture, and aroma are bound to be different depending on the region. If the soil is different, vegetables suited to the climate of that land will grow. I gained a new perspective and found another new joy in the pleasure of creating.

The Depth of Eggplant as a Vegetable

Eggplant is a vegetable enjoyed year-round at Japanese dining tables. While summer is its peak season, autumn eggplants also offer a rich flavor, showcasing different characteristics with each season. It pairs exceptionally well with oil, absorbing plenty of seasonings when stir-fried or deep-fried, resulting in a juicy flavor. It has also been widely used as a staple in Japanese cuisine for dishes like nibitashi (simmered eggplant), pickles, and grilled eggplant.

On the other hand, eggplant has a weakness: it contains a lot of water and spoils easily. It often wilts within a few days even when refrigerated, making it one of the vegetables that is difficult to buy in bulk. However, by drying it, this challenge can be overcome while maximizing the umami flavor of the eggplant.

What Changes When Eggplant is Dried?

When eggplant is dried, the removal of moisture brings about a dramatic change in its flavor. Eggplant, which has a light taste when fresh, transforms into an incredibly flavorful ingredient through drying.

Aroma and Umami are Concentrated

When eggplant is sun-dried, its aroma intensifies and its umami flavor becomes significantly more prominent as moisture is removed. Even the sweetness, which was hard to detect in fresh eggplant, is brought out, sometimes giving it a fruit-like flavor. This concentrated umami makes it possible to create a deeply flavorful dish without relying heavily on seasonings. When thoroughly dried eggplant is eaten as a snack, you can enjoy its deep flavor along with a crispy, crunchy texture.

Even the Rehydrating Liquid Can Be Used Deliciously

The liquid that comes out when rehydrating dried eggplant is rich in the umami of the eggplant. It would be a great waste to discard this rehydrating liquid. If you use it as a dashi (broth) for simmered dishes or clear soups, the deep flavor of the eggplant will spread throughout the entire dish, resulting in a different and more flavorful outcome than usual. The fact that the rehydrating liquid can be utilized is a major advantage unique to dried eggplant.

How to Make Dried Eggplant

Drying eggplant, like other vegetables, primarily involves sun-drying. Although it's a vegetable with a high water content, it can be thoroughly dried by cutting it thinly.

Cutting and Sun-Drying

Wash the eggplant, remove the stem, and slice it into rounds about 5mm thick. The key is to cut it thinly, as thicker slices will take longer to dry. Arrange them on a sieve or drying net so they don't overlap, and sun-dry them in a sunny, well-ventilated spot. For semi-dried, aim for half a day to a full day; for fully dried, allow 2-3 days. Eggplant tends to discolor easily, so lightly blanching it in vinegar water before drying will help preserve its color.

Storage Method

Semi-dried eggplant can be stored in the refrigerator for 3-5 days, and in the freezer for about 2 weeks. For fully dried eggplant, it is recommended to store it in an airtight container in the freezer. Storing it in the freezer helps preserve its flavor for a long time, and you can take out only the amount you need for cooking whenever you want to use it.

Recommended Ways to Eat Dried Eggplant

Dried eggplant is a versatile ingredient that can be enjoyed as is, or cooked in various ways.

As an Ingredient in Miso Soup

Dried eggplant truly shines as an ingredient in miso soup. Simply put dried eggplant in a bowl and pour in miso soup, and the umami of the eggplant will spread throughout the broth, resulting in a fragrant and flavorful bowl. If you make a simple miso soup with just eggplant, you can savor the eggplant's original flavor. Discovering the best pairing with your favorite miso is also one of the joys.

Simmered and Stir-fried Dishes

Rehydrated dried eggplant, when used in simmered dishes, absorbs plenty of dashi and becomes soft and juicy. It absorbs flavors more easily than fresh eggplant, allowing you to enjoy a deep flavor even with short cooking times. When stir-frying, rehydrate it just enough so that it still has a slight core, which will maintain a pleasant texture. It pairs exceptionally well with sesame oil, making a delicious dish even with simple seasoning.

Eggplant: A Vegetable That Brings New Discoveries to the Dinner Table

While eggplant is a familiar vegetable, drying it reveals an entirely new flavor profile. The concentration of umami, the utilization of the rehydrating liquid, and the ability to enjoy it as a snack are all ways to enjoy eggplant that are not possible with fresh eggplant.

It's about looking at everyday ingredients from a slightly different perspective. Dried eggplant is something that can provide such an opportunity. How about trying to make dried vegetables with your favorite eggplant next weekend?