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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A unique and rustic Kashmiri delight featuring sun-dried eggplants simmered in aromatic spices. Topped with a perfectly fried egg, this smoky and tangy dish offers a taste of authentic Kashmiri home cooking.
A unique and rustic Kashmiri specialty made with sun-dried eggplants, simmered in a fragrant blend of fennel, ginger, and yogurt. This tangy, smoky dish offers a taste of traditional Kashmiri home cooking.
When stored in an airtight container in a cool, dry place, it can last for up to one year.
Yes, it is recommended to rinse the dried pieces under cold water to remove any dust before soaking them.
Place the dried eggplant in a bowl of hot or boiling water and let it sit for 15 to 20 minutes until softened.
Yes, but the texture will be meatier and more concentrated. Use about 10-15g of dried eggplant for every 100g of fresh eggplant required.
It can have a concentrated flavor; soaking it in hot water and then squeezing the water out helps remove any bitterness.
It is a staple in Turkish cuisine for 'Kuru Patlıcan Dolması' (stuffed dried eggplant) and is also used in Italian 'Sott'olio' or various stews.
Drying concentrates the nutrients like fiber and minerals, though some heat-sensitive vitamins like Vitamin C may decrease during the drying process.
Look for signs of mold, a musty odor, or significant discoloration. If it feels damp or soft in storage, it should be discarded.
It is not necessary if kept dry, but you can freeze it in a vacuum-sealed bag to extend shelf life even further.
Dried Eggplant is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
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