Dried aubergines have a firm consistency when cooked. I’m still not sure whether this is a good thing or if they need to be cooked for longer. For this recipe, I soaked the dried aubergines overnight in cold water but next time, I will try putting them in boiling water to see if they soften up more. For more information about cooking with dried vegetables, see this page. Information about how to make your own solar drier can be found here.
- 2 cups dried aubergines, soaked in boiling water overnight
- 1 onion, roughly
- 4 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- salt and pepper
- extra virgin olive oil
- On a fairly high flame, heat the oil in a frying pan.
- Add the cumin seeds and fry for 30 seconds.
- Add the onion and fry until soft.
- Drain the aubergine and add to the pan.
- Toss well and continuing frying, adding the remaining spices and seasoning with salt and pepper.
- Add the tomatoes and cook for another 5 minutes or so.
- Cover and continue frying until the aubergines are soft
View of the Solar Drier
The year 2020 has been a challenge for everyone everywhere. We escaped to the cortijo on 13th March 2020, just before the first COVID lockdowns were introduced in Spain, and we’ve been here ever since. For the first time in 10 years, we haven’t had volunteers to help us and there’s just been the two of us. We’ve continued to plant and grow things and had a good year in terms of vegetables and fruit, but this year we wanted to see if we could be more self-sufficient throughout the winter months. And so we started drying things. At first, we used the electric dryer but then John developed a much more efficient solar drier and chopped or sliced aubergines, butternut squashes, green peppers, tomatoes, courgettes, etc. would dry in 24 hours. There is more information about the solar drier on this page.
My mission at the moment is to find tasty and delicious recipes to make with the dried vegetables. I’ll include the successful recipes in blog posts below.
Courgettes seem to work best in dishes if they are placed in boiling water for 2-3 hours beforehand. They can then be incorporated into a recipe and cooked for around 30-40 minutes so that they are soft.
Here are some recipes using dried courgettes:
Dried courgette, potato and ham in a tomato sauce