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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.
Yes, dried eggplants are highly nutritious, offering a concentrated source of dietary fiber and antioxidants. They support digestive health, help protect cells from oxidative stress, and provide essential minerals like potassium and manganese.
Per 100g, dried eggplants contain approximately 280 calories and 60g of carbohydrates. While this is higher than fresh eggplant due to water loss, the serving size used in cooking is typically much smaller.
Dried eggplants can be a great addition to a weight loss diet because they are high in fiber, which promotes satiety. When rehydrated, they provide significant volume to meals with relatively few calories, helping you feel full for longer.
Yes, dried eggplants are naturally vegan and gluten-free. They are a single-ingredient plant product, making them safe for those with gluten sensitivities or those following a strictly plant-based diet.
With 60g of carbs per 100g, dried eggplants are relatively high in carbohydrates for a strict ketogenic diet. However, they can be consumed in moderation if the portion size is controlled and fits within your daily net carb limit.
To use dried eggplants, you must first rehydrate them by soaking them in hot water for 30 to 60 minutes or boiling them for about 10-15 minutes until they become soft and pliable. Once softened, they are ready to be stuffed or added to recipes.
Dried eggplants have a more intense, earthy, and slightly smoky flavor than fresh ones. Their texture is uniquely chewy and 'meaty' once rehydrated, allowing them to absorb the flavors of sauces and spices very effectively.
Dried Eggplants is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring dried eggplants with step-by-step instructions.
Browse recipes →They are most famously used in Middle Eastern cuisine for making 'Dolma,' where the hollowed-out dried skins are stuffed with rice, herbs, and meat. They are also excellent when chopped and added to slow-cooked stews and soups.
Store dried eggplants in a cool, dry place in an airtight container or a hanging cloth bag to ensure air circulation. When kept away from moisture and direct sunlight, they can remain good for up to 12 months.
Check for any signs of mold, a musty or 'off' smell, or visible insect activity. If the eggplants feel damp or sticky rather than brittle and dry, they have likely been exposed to moisture and should be discarded.