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.
Jars or boxes
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.