Instructions: The most ancient food preservation method, drying, remains widely in use today.

Its popularity in hot, dry climates is easily understood; however, by employing solar dryers or other types of heaters, we can also dry food in cool, damp climates. Drying is suitable for only a few types of vegetables.

Slice the eggplant in rounds, and cover them with coarse salt for several hours to draw out the liquid. Drying should be done on a string; avoid using a wire, as it may rust. Place out of direct sun. Dried eggplant will keep in jars or in tightly closed boxes, if protected from moisture, air, and vermin.

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